21 Bachelorette Party Desserts That Will Get You Turnt

Below are a few recipes from the book, plus plenty of other boozy bachelorette snacks (some fancy, some...not).

To make the following three recipes, you'll need one (or two) mini muffin tins.

Sex on the Beach Mini Cupcakes

We suggest garnishing these cupcakes with fresh peaches, but if the cupcakes are going to be sitting out for a while, you'll want to use dried peaches or skip the garnish altogether.

makes 60 mini cupcakes

CAKE

1 2/3 cups (208 g) all-purpose flour

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 g) plain yogurt

1/3 cup (70 g) olive oil

1 cup (200 g) granulated sugar

1/4 cup (60 g) orange juice

2 teaspoons orange zest

2 eggs

FILLING

1 cup (230 g) peach schnapps jelly (see Liqueur Jelly, at the end)

1/4 cup (60 g) vodka

FROSTING

1/2 cup (115 g) shortening

1 pound confectioners' sugar

1/3 cup (80 g) cranberry juice*

GARNISH

small peach cubes

lemon or orange juice

*Not "cranberry juice drink" or any other "cranberry juice cocktail"

that has more than one ingredient (100% cranberries) listed.

TO MAKE THE CAKE

1. Preheat the oven to 325°F. Line mini cupcake tins with paper liners.

2. Place flour, baking powder, baking soda, and salt in a bowl and combine. Set aside.

3. Combine yogurt, olive oil, sugar, orange juice, and orange zest in the mixing bowl of a stand mixer and beat until incorporated.

4. With the mixer running, add eggs one at a time.

5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.

6. Mix until just combined, taking care not to overbeat.

7. Fill cupcake tins to the halfway point.

8. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.

TO MAKE THE FILLING

1. Whisk peach schnapps jelly until smooth.

2. Add vodka 1 tablespoon at a time, stirring thoroughly between additions.

3. Transfer the peach schnapps jelly/vodka mixture to a squeeze bottle.

TO MAKE THE FROSTING

1. With an electric mixer, beat shortening with the paddle attachment until fluffy.

2. With the mixer on low speed, slowly add confectioners' sugar until combined.

3. Slowly stream in cranberry juice and beat until smooth and fluffy, with no lumps or air bubbles.

4. Transfer the frosting to a piping bag.

TO MAKE THE GARNISH

1. Dice the peach into 1/2 inch cubes.

2. Toss peach cubes with 1 tablespoon lemon or orange juice, to prevent browning.

3. Transfer peach cubes to an airtight container lined with a paper towel.

The peach cubes will keep for up to 24 hours in a refrigerator.

ASSEMBLY

1. When cupcakes are cool, core each cupcake with a small pastry tip. If you don't have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do).

2. Fill cavity with the peach schnapps jelly/vodka mixture, taking care not to let it overflow.

3. Frost as desired.

4. Garnish with a peach cube.

LIQUEUR JELLY

For use with liqueurs such as amaretto, pisco, Pimm's, crème de violette, etc.

makes 1½ cups

11/2 cups liqueur

2 cups sugar

1 (3 ounce) package liquid pectin

The Day Before

1. Combine liqueur and sugar in a saucepan.

2. Heat on medium-high until the mixture comes to a boil.

3. Add pectin and stir until dissolved.

4. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.

5. Remove the mixture from heat and skim off any foam. Transfer to a clean, heat-proof container and let it set in the refrigerator overnight.

The Day Of

1. Bring jelly to the correct consistency by whisking in additional liqueur by the tablespoon.

2. Transfer jelly to a squeeze bottle.

Tequila Sunrise Mini Cupcakes

Tequila Sunrise, made popular by Club Med and the movie Cocktail, is one of those drinks that you rarely see consumed in the wild. Although relatively tasty and very pretty, it's pretty much a sugar bomb and is probably best enjoyed in cupcake form.

makes 60 mini cupcakes

CAKE

1 2/3 cups (208 g) all-purpose flour

11/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 g) plain yogurt

1/3 cup (70 g) olive oil

1 cup (200 g) granulated sugar

1/4 cup (60 g) orange juice

2 teaspoons orange zest

2 eggs

FILLING

1 cup (230 g) Cherry Jelly (recipe below)

1/4 cup (60 g) reposado or añejo tequila

FROSTING

1/2 cup (115 g) shortening

1 pound confectioners' sugar

1/4 cup (60 g) tequila

2 teaspoons (10 g) orange juice

teaspoons (10 g) grenadine

GARNISH

cherry (optional)

TO MAKE THE CAKE

1. Preheat the oven to 325°F. Line mini cupcake tins with paper liners.

2. Place flour, baking powder, baking soda, and salt in a bowl and combine. Set aside.

3. Combine yogurt, olive oil, sugar, orange juice, and orange zest in a mixing bowl and beat until incorporated.

4. With the mixer running, add eggs one at a time.

5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.

6. Mix until just combined and a few lumps remain. Do not overmix.

7. Fill cupcake tins two-thirds full.

8. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.

CHERRY JELLY

Some cupcakes benefit from a purer cherry flavor, which is best conveyed with a puree, but a subtler cherry flavor can be achieved with the use of a jelly.

makes 3 cups

2 cups tart cherry juice

2 cups sugar

1 (3 ounce) package liquid pectin

1. Combine juice and sugar in a saucepan. Bring to a boil, stirring frequently.

2. Add pectin and stir until dissolved.

3. Bring the mixture to a hard boil and boil for 1 minute, stirring constantly.

4. Remove from heat and skim off any foam.

5. Transfer to a clean, heat-proof container and let set in the refrigerator overnight.

TO MAKE THE FILLING

1. Whisk the Cherry Jelly (recipe above) until smooth.

2. Add tequila 1 tablespoon at a time, stirring thoroughly after each addition.

3. Transfer the Cherry Jelly/tequila mixture to a squeeze bottle.

TO MAKE THE FROSTING

1. With an electric mixer, beat shortening until fluffy.

2. With the mixer on low speed, slowly add confectioners' sugar until combined.

3. Slowly stream in tequila, orange juice, and grenadine and beat until smooth and fluffy, with no lumps or air bubbles.

4. Transfer the frosting to a piping bag.

ASSEMBLY

1. When cupcakes are cool, core each cupcake with a mall pastry tip. If you don't have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife would do).

2. Fill cavity with the Cherry Jelly/tequila mixture, taking care not to let it overflow.

3. Frost cupcakes to your liking.

4. Garnish with a cherry (optional).

Mimosa Mini Cupcakes

CAKE

1 2/3 cups (208 g) all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1 cup (240 g) plain yogurt

1/3 cup (70 g) olive oil

1 cup (200 g) granulated sugar

1/4 cup (60 g) orange juice

2 teaspoons orange zest

2 eggs

FILLING

1 cup (230 g) Sparkling Wine Jelly (see below)

1/4 cup (60 g) sparkling wine

FROSTING

1/2 cup (115 g) shortening

1 pound confectioners' sugar

1/3 cup (80 g) sparkling wine

1 teaspoon orange zest

TO MAKE THE CAKE

1. Preheat the oven to 325°F. Line mini cupcake tins with paper liners.

2. Place flour, baking powder, baking soda, and salt in a bowl and combine. Set aside.

3. Combine yogurt, olive oil, sugar, orange juice, and zest in a mixing bowl and beat until incorporated.

4. With the mixer running, add eggs one at a time.

5. With the mixer on low speed, slowly add the dry ingredients to the wet ingredients in the mixing bowl.

6. Mix until just combined, taking care not to overbeat.

7. Fill cupcake tins to the halfway point.

8. Bake for 10 minutes. Let cupcakes cool completely on a wire rack before filling or frosting.

TO MAKE THE FILLING

1. Whisk Sparkling Wine Jelly in a bowl until smooth.

2. Add sparkling wine 1 tablespoon at a time, stirring thoroughly after each addition.

3. Transfer the Sparkling Wine Jelly/sparkling wine mixture to a squeeze bottle.

TO MAKE THE FROSTING

1. With an electric mixer, beat shortening with the paddle attachment until fluffy.

2. With the mixer on low speed, slowly add confectioners' sugar until combined.

3. Slowly stream in sparkling wine and beat until smooth and fluffy, with no lumps or air bubbles.

4. Add zest and beat until smooth and fluffy, with no lumps or air bubbles.

5. Transfer the frosting to a piping bag.

ASSEMBLY

1. When cupcakes are cool, core each cupcake with a small pastry tip. If you don't have a pastry tip, poke a hole in the middle of the cupcake with a narrow-bladed knife (a steak knife will do).

2. Fill the cavity with the Sparkling Wine Jelly/sparkling wine mixture, taking care not to let it overflow.

3. Frost cupcakes to your liking.

SPARKLING WINE OR WHITE WINE JELLY

Whether you're making this jelly with white wine or bubbly, we don't recommend wasting the good stuff, because you're just going to drown it in sugar. Really, any drinkable white or sparkling wine will do. Drink the good stuff after you've managed to make all of these delicious cupcakes without setting anything on fire.

makes 3 cups

2 cups wine

3 cups sugar

1/2 teaspoon lemon zest

1 (3 ounce) package liquid pectin

1. Combine wine and sugar in a saucepan.

2. Heat on medium-high heat until the mixture comes to a boil.

3. Add zest and pectin and bring to a boil, stirring constantly.

4. Remove jelly from heat and skim off any foam.

5. Transfer jelly to a heat-proof, airtight container.

Cupcake recipes reprinted with permission from Prohibition Bakery @ 2015 Leslie Feinberg and Brooke Siem, Sterling Epicure, an imprint of Sterling Publishing Co., Inc. Photography by Sterling Publishing