Name: Hot cross bun cake pops
Cook time: 5 min
Total time: 5 min
Yield: 12 servings
Cuisine: Baking
Ingredients: 6 hot cross buns; 30 ml orange marmalade; 45 ml cream cheese at room temperature; 300 g white chocolate; 15 ml coconut oil; 60 ml coloured sprinkles

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Ingredients (6)

6	hot cross buns
30 ml	orange marmalade
45 ml	cream cheese — at room temperature
300 g	white chocolate
15 ml	coconut oil
60 ml	coloured sprinkles

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Method:

Crumble the hot cross buns into a food processor and blend until fine.

Stir in the marmalade and cream cheese.

Using your hands, form the mixture into 12 balls, arrange on baking paper and refrigerate 20 mins.

Melt the white chocolate and coconut oil in a glass bowl set over a water bath, or in the microwave, and stir until smooth.

Dip the top of a cake pop stick into the melted chocolate and
insert into one of the cake pop balls.

Repeat with the rest.

Dip a cake pop into the remaining melted chocolate, swirl and let the excess drop off, add some sprinkles to the top and place it upright into a piece of polystyrene to harden.

Repeat with the rest.

TIP: The hot cross buns can easily be replaced with your favourite muffin, like blueberry or choc-chip, for different flavour profiles.