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St Patricks Day Cake Pops! Everyone knows there’s gold at the end of a rainbow, so why not celebrate St Patrick’s Day with these easy cake pops, made skinny by using a cake pop pan, a box cake mix, fat free yogurt, egg whites and water!
St Patricks Day Cake Pops
These would be perfect with my homemade Shamrock Shake! More festive St Patrick’s Day recipes I love are Chocolate Stout Cupcakes with Bailey’s Irish Cream Cheese Frosting and Irish Soda Bread Muffins.
I was in charge of the cupcakes for my daughter’s St Patrick’s Day class party and found this rainbow idea here. I love making cake pops for kids and school parties because it’s a bit less messy to eat since there’s no frosting. And also they just taste so good! These were easy to decorate by simply using some mini m&m’s and marshmallows. Feel free to get creative!
I packed them in plastic containers with some green grass and gold chocolate coins and I thought they looked adorable. Make sure to keep in a cool place. To save time, I made half the batch green with sprinkles, and the other half rainbow.
I’ve mentioned in my first Skinny Cake Pop post, that using a cake pop pan like this Nordic Ware one I bought from Target 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!
More St Patricks Day Food:
- Shamrock Bell Pepper and Potato Frittata
- Sweet Potato Irish Nachos
- Rainbow Fruit Skewers with a Yogurt Fruit Dip
- Shepherd’s Pie
- Crock Pot Corned Beef and Cabbage
St Patricks Day Cake Pops
Everyone knows there's gold at the end of a rainbow, so why not celebrate St Patrick's Day with these easy cake pops, made skinny by using a cake pop pan, a box cake mix, fat free yogurt, egg whites and water!
Yield: 48
Serving Size: 1 cake pop
Ingredients
- 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
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.
Last Step:
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*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.
Nutrition
Serving: 1 cake pop, Calories: 102.5 kcal, Carbohydrates: 15 g, Protein: 1.5 g, Fat: 4 g, Saturated Fat: 2 g, Cholesterol: 2 mg, Sodium: 68 mg, Sugar: 7 g
