Hot cross bun cake pops

12 servings Cooking: 5 mins
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No-bake Easter cake pops made with ready-made hot cross buns and white chocolate.

By Food24 April 05 2019
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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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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.

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