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Prep Time: 20 Minutes Cook Time: 18 Minutes |
Ready In: 38 Minutes Servings: 4 |
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From Sandra Lee Ingredients:
1 (18 1/4 ounce) box yellow cake mix |
1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix |
3/4 cup cream sherry |
3/4 cup vegetable oil |
4 eggs |
3/4 teaspoon ground nutmeg |
4 cups confectioners' sugar |
1/2 cup cream sherry |
Directions:
1. Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners. Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl. Beat for 2 minutes, or until well blended. Spoon batter into prepared muffin cups, filling each 2/3 full. Bake for 18 minutes, or until light golden brown on top. Cool completely on a wire rack. When cupcakes are cool, ice them using a small spatula or butter knife. Let sit until glaze is set. Place sugared pink rose petals on the tops of each cupcakes. Stack 3 glass cake pedestals on top of each other. Arrange cupcakes on each tier.Sherry Glaze: Sift confectioners' sugar into a large bowl. Gradually add sherry, whisking until smooth. Do not ice cupcakes until they have cooled completely.
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