Dessert
St Patricks Day Cake Pops
Golden cake rounds, lightened with tangy Greek yogurt, melt into a tender bite beneath a glossy coat of blue candy. Mini M&Ms and halved marshmallows form cheerful rainbows that add bursts of sweetness and playful crunch.
- Total
- 1 hr 18 min
- Prep
- 1 hr
- Cook
- 18 min
- Serves
- 48
Nutrition per Serving
- Calories
- 103
- Protein
- 2g
- Carbs
- 15g
- Fat
- 4g
- Sugar
- 7g
- Sodium
- 68mg
Ingredients
- 16 1/2 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
Instructions
- Preheat oven to 350°F. Lightly spray your cake pop pan with baking spray.
- 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.