Sherry Tea Cakes

• 1 (18 1/4 ounce) box yellow cake mix
• 1 (3 1/2 ounce) box vanilla flavor instant pudding and pie filling mix
• 34 cup cream sherry
• 34 cup vegetable oil
• 4 eggs
• 34 teaspoon ground nutmeg
• 4 cups confectioners' sugar
• 12 cup cream sherry

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

yellow cake, vanilla flavor, cream sherry, vegetable oil, eggs, ground nutmeg, sugar, cream sherry

Taken from www.food.com/recipe/sherry-tea-cakes-314348 (may not work)