Perfect for St. Patrick’s Day and better than a pot of gold, these super-easy whoopie pies will have everyone feeling lucky—whether they’re Irish or not!
1 pkg. (16 oz.) pound cake mix
2 Tbs. unsweetened cocoa powder, sifted
1 1/2 Tbs. green food coloring
1 pkg. (16 oz.) vanilla frosting
1/4 cup white chocolate chips,_ melted_
Heat oven to 350°F. Using 2" shamrock cutter or template, trace shamrocks 2" apart on 2 pieces of parchment paper cut to fit baking sheets. Invert papers onto baking sheets.
Prepare cake mix according to package instructions, using only half of water called for. Stir in cocoa and food coloring; spoon into pastry bag fitted with round tip (like Ateco #441). Pipe batter inside each shamrock shape on baking sheets. Chill 5 min.
Bake 6 min. or until done. Let cool on pans 10 min.; carefully remove shamrocks from parchment paper. Let cool completely. Repeat with remaining batter to make 48 shamrocks.
Using mixer on medium, beat frosting and white chocolate 30 sec.; spoon into pastry bag fitted with star tip (like Wilton #1M). Pipe frosting onto bottoms of half the shamrocks. Top with remaining shamrocks.
Active time: 20 min.
Total time: 45 min.
Per serving: Cal. 173 Pro. 1g Carb. 30g Fiber 0g Sug. 22g Chol. 0mg Sod. 100mg Total fat: 6g Sat. 2g Trans. 1g
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