Hot cross bun cake pops

No-bake Easter cake pops made with ready-made hot cross buns and white chocolate.

Preparation time : 40 mins + 20 mins refrigeration time Cooking time : 5 mins Servings : 12
  • 6 hot cross buns
  • 30 ml orange marmalade
  • 45 ml plain cream cheese - at room temperature
  • 300 g white chocolate
  • 15 ml coconut oil
  • 60 ml Easter cake sprinkles

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.