Sherry Tea Cakes

Directions

1. 1
   Preheat the oven to 350 degrees F. Line 2 (12 cup) muffin tins with paper muffin cup liners.
2. 2
   Combine cake mix, pudding mix, sherry, oil, eggs, and nutmeg in a large bowl.
3. 3
   Beat for 2 minutes, or until well blended.
4. 4
   Spoon batter into prepared muffin cups, filling each 2/3 full.
5. 5
   Bake for 18 minutes, or until light golden brown on top.
6. 6
   Cool completely on a wire rack.
7. 7
   When cupcakes are cool, ice them using a small spatula or butter knife.
8. 8
   Let sit until glaze is set.
9. 9
   Place sugared pink rose petals on the tops of each cupcakes.
10. 10
    Stack 3 glass cake pedestals on top of each other.
11. 11
    Arrange cupcakes on each tier.Sherry Glaze: Sift confectioners' sugar into a large bowl.
12. 12
    Gradually add sherry, whisking until smooth.
13. 13
    Do not ice cupcakes until they have cooled completely.