Fluffy marshmallow frosting atop devil’s food cake with a heart of green makes these charming hidden-treasure treats totally irresistible
1 (16 oz.) pkg. pound cake mix
Liquid green food coloring
1 (16.5 oz.) pkg. devil’s food or chocolate cake mix
8 oz. (2 sticks) *butter, *at room temp.
2 cups marshmallow cream
4 cups powdered sugar
3 Tbs. heavy cream
1 1/2 tsp. vanilla extract
20 wrapped chocolate coins
Shamrock sprinkles, like Wilton
Heat oven to 350°F. Prepare pound cake mix as package directs, adding enough food coloring to create desired green color. Spread batter in foil-lined greased 9" x 13" baking pan. Bake 20 min. or until done. Let cool; chill 30 min. Remove from pan; trim edges and level. With 11⁄2" shamrock-shaped cutter, cut 40 shamrocks; cover and set aside. In processor, pulse cake scraps 15 times or until fine crumbs form.
Line 20 cupcake wells with papers. Prepare devil’s food cake mix as package directs, stirring in cake crumbs. Spread 1 1/2 tsp. batter in bottom of each paper. Place 2 shamrocks, back to back, upright in paper centers. Spoon remaining batter over shamrocks. Bake 15 min. or until done. Let cool.
Using mixer on medium speed, beat butter 1 min. or until smooth. Add marshmallow cream; beat 1 min. Reduce speed to low; gradually beat in powdered sugar. Increase speed to medium. Beat in heavy cream and vanilla extract 2 min. or until fluffy.
Spoon frosting into pastry bag fitted with star tip. Pipe frosting onto cupcakes. Add coins and sprinkles.
Active time: 1 hr.
Total time: 2 hrs.
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