Directions:
- Prepare and bake cake batter according to package directions for cupcakes; cool completely.
- Meanwhile, with a pencil and paper, draw shamrock design. Cut out pattern. Melt candy coating in a microwave-safe bowl; stir until smooth. Transfer to a resealable plastic bag; cut a small hole in corner of bag. Place waxed paper over the pattern; pipe a shamrock design. Repeat 23 times. Refrigerate until set.
- Lightly brush wafers with corn syrup; brush with pearl dust. Gently lift candy shamrocks from waxed paper. Lightly brush bottoms with corn syrup; attach to wafers. Set aside.
- Place Andes candies in a small bowl. In a small saucepan, bring cream just to a boil. Pour over candies; whisk until smooth. Cool slightly, stirring occasionally. Dip cupcakes into melted mints; let stand until set. Press a shamrock-topped wafer onto each cupcake. Yield: 2 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 141.01 Kcal (590 kJ) | ||
| Calories from fat | 47.33 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.26g | 8% | |
|---|---|---|---|
| Cholesterol | 3.55mg | 1% | |
| Sodium | 225.2mg | 9% | |
| Potassium | 87.26mg | 2% | |
| Total Carbs | 23.79g | 8% | |
| Sugars | 12.98g | 52% | |
| Dietary Fiber | 0.62g | 2% | |
| Protein | 1.78g | 4% | |
| Iron | 1.3mg | 7% | |
| Calcium | 36.5mg | 4% | |
| Amount Per 100 g | |||
| Calories | 318.87 Kcal (1335 kJ) | ||
| Calories from fat | 107.02 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.89g | 8% | |
|---|---|---|---|
| Cholesterol | 8.02mg | 1% | |
| Sodium | 509.25mg | 9% | |
| Potassium | 197.32mg | 2% | |
| Total Carbs | 53.81g | 8% | |
| Sugars | 29.35g | 52% | |
| Dietary Fiber | 1.39g | 2% | |
| Protein | 4.03g | 4% | |
| Vitamin C | 0.1mg | 0% | |
| Iron | 3mg | 7% | |
| Calcium | 82.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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