Sherry Tea Cakes and Glaze
- Level: Easy
- Yield: 24 cupcakes
- Nutritional Analysis Per Serving (Serving Size: 1 of 24 servings): Calories 277, Total Fat 8 g, Saturated Fat 1 g, Carbohydrates 48 g, Dietary Fiber 0 g, Sugar 37 g, Protein 2 g, Cholesterol 27 mg, Sodium 230 mg
- Total: 2 hr 38 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 18 min
- 1 (18.25-ounce) box yellow cake mix
- 1 (3.4-ounce) box vanilla instant pudding and pie filling
- 3/4 cup cream sherry
- 3/4 cup vegetable oil
- 4 eggs
- 3/4 teaspoon ground nutmeg
- Sherry Glaze, recipe follows
- 24 Sugared Pink Rose Petals, recipe follows
Sherry Glaze:
- 4 cups confectioners' sugar
- 1/2 cup cream sherry
Sugared Pink Rose Petals:
- 24 fresh rose petals
- 2 egg whites
- 1/2 cup granulated sugar
Instructions
- Preheat your oven to 350 degrees F and line two 12-cup muffin pans with paper liners. In a large bowl, blend the cake mix, pudding mix, sherry, oil, eggs, and nutmeg for 2 minutes until smooth. Fill muffin cups 2/3 full and bake for 18 minutes until lightly golden. Cool completely on a wire rack.
- Once cooled, spread Sherry Glaze over each cupcake using a spatula. Let it set, then top with a Sugared Pink Rose Petal. Arrange on stacked glass cake stands for a stunning display that will impress any crowd.
Sherry Glaze:
- Sift confectioners' sugar into a bowl. Gradually stir in sherry until smooth. Apply only to fully cooled cupcakes for perfect results.
Sugared Pink Rose Petals:
- Whisk egg whites until foamy. Brush both sides of each petal lightly, then sprinkle with sugar. Shake off excess and dry on a wire rack for 2 hours or overnight. These elegant toppings add a touch of sophistication!
Recipe courtesy Sandra Lee Semi-Homemade Desserts, Miramax Books, 2003
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