STRAWBERRY MOSCATO CUPCAKES

1 box strawberry cake mix
1/3 cup plain Greek yogurt
1 1/3 cup moscato (any brand)
1 (16 oz.) container of sugar-free vanilla frosting

1. Preheat oven to 350 degrees F.

2. Mix together strawberry cake mix, yogurt, wine, and eggs together in a large bowl for about 3 minutes until nice and smooth.  Spoon batter into 24 cupcake liners and bake for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean.

3. Allow cupcakes to cool completely then pipe on vanilla icing.  Feel free to mix the icing with a drop or two of red food coloring to create a light pink color. Enjoy!

CINNAMON WHISKEY BALLS

1 - 12 oz. box vanilla wafers, finely crushed
1 cup finely chopped pecans, toasted
1 cup powdered suga
1/4 cup unsweetened cocoa
2/3 cup cinnamon whiskey
2 1/2 tablespoons light corn syrup
Optional coatings: powdered sugar, crushed vanilla wafers or finely chopped pecans

1. In a large bowl, mix together vanilla wafers, pecans, powdered sugar and cocoa.

2. In a small bowl, mix together cinnamon whiskey and corn syrup until well blended.

3. Gradually stir bourbon mixture into the vanilla wafer mixture. Shape into balls. Roll in your choice of optional coatings. Chill for at least 1 hour.

MIMOSA  FUDGE

3/4 cup butter
3 cups sugar
3/4 cup heavy whipping cream
1 package (12 oz.) white baking chips
1 jar (7 oz.) marshmallow creme
4 teaspoons orange extract
4 tablespoons Champagne (any brand)
12 drops yellow food coloring
5 drops red food coloring

1. Line a 13x9 inch pan with parchment paper; set aside.

2. In a large heavy saucepan, combine the sugar, cream and remaining butter. Cook and stir over low heat until sugar is dissolved. Bring to a boil; cook and stir for 4 minutes. Place the baking chips & marshmallow creme into a large bowl. Remove the sugar mixture from the heat; stir in to the chips and marshmallow creme until smooth.

3. Remove 1 cup of the mixture and set aside. Add orange extract and Champagne to the remaining mixture; stir until blended. Add in the food colorings & stir until desired orange color is reached. Pour into prepared pan. Drop the reserved 1 cup of marshmallow mixture by tablespoonfuls over the top; cut through with a knife to swirl. Cover and refrigerate until set. Cut into squares.

**These recipes are not to encourage underage drinking or alcohol abuse. Intended only for 21 and up.