St Patricks Day Cake Pops

Original pictures take 1.bp.blogspot.com site

St Patricks Day Cake Pops

I was in charge of the cupcakes for my daughter’s St Patrick’s Day class

for school, because it’s a bit less messy to eat since there’s no

frosting and they also taste so good! These were easy to decorate, using mini m&m’s and marshmallows.

I packed them in plastic containers with some green grass and gold chocolate coins and I thought they looked adorable. To save time, I made half the batch green with sprinkles, and the other half rainbow.

makes these easy to make, just as easy as making cupcakes, and I love

that I don’t have to mix them with frosting to turn them into balls.

Since making cake balls a few times, I got smart and bought an extra pan

so I can bake two at the same time. Here’s the recipe!

St Patrick’s Day Cake Pops

Servings: 48 • Size: 1 cake pop • Points +: 3 pts* • Smart Points: 6

Calories: 102.5 • Fat: 4 g • Carb: 15 g • Fiber: 0 g • Protein: 1.4 g • Sugar: 7 g

Sodium: 68 mg

16.5 oz package yellow cake mix

6 oz plain fat-free Greek yogurt (Chobani)

1 cup water

2 large egg whites

1 tsp vanilla extract

baking spray

48 oz Wilton blue chocolate candy melts (20 oz calculated in n.i)**

m&m’s minis (for the rainbow)

48 mini marshmallows, cut in half

48 lollipop sticks

styrofoam block

Directions:

Combine all the cake ingredients in a large mixing bowl and beat until combined. Place the batter into a pastry bag or large ziplock bag with the tip cut off.

Pipe the batter into the prepared cake pop pan and bake about 18

minutes (I rotated the pan after 10 minutes to be sure they baked

evenly). Let it rest 5 minutes before opening the pan.

Place cake balls on a wire rack and repeat with remaining batter. Using a scissor, cut the seam off the balls.

Refrigerate the cake balls for about 45 minutes, this helps the chocolate stick to the cake.

Melt some of the chocolate in the microwave according to package directions, careful not to burn the chocolate. Insert the tip of the stick into the melted chocolate, then into the cake ball (this helps hold the stick in place).

In batches, melt remaining chocolate. Dip the cake

pops into the chocolate, let the excess drip off then place stick on a

styrofoam block about a minute, and quickly add the m&ms and marshmallows to form a rainbow.

Makes about 48 balls.

*Marshmallows and m&m’s not calculated.

**I weighed the chocolate on each ball to calculate the nutritional

info. Although the recipe calls for 48 oz of chocolate, not all of it

will be used, but you will still need to buy extra so you have enough to

coat the cake balls. I calculated 0.4 oz of chocolate on each cake

ball.