Peaches & Cream Cake Pops

Preheat oven to 325 degrees. Grease cake pop mold with non-stick vegetable cooking spray and place them on a baking sheet. In a medium bowl whisk together flour, baking soda, baking powder and salt.

In large bowl beat together softened butter and sugar until mixture is pale yellow and fluffy.

Separate the egg whites from the yolks. Use only the egg whites in this recipe. The egg whites will make your cake pop batter whiter so that the food coloring will be more vibrant, and the cake pops will be a nice shade of peach. If you don't care about the color, you can use the whole egg, in that case you only need 2 eggs not 4. Add egg whites to the butter and sugar mixture, mixing until combined.

In a small saucepan add 1 1/2 cups of peach nectar on medium high heat. Heat to a low boil stirring occasionally until the volume has reduced to 1/2 cup of peach syrup about 15-20 minutes. Remove from heat and allow syrup to cool to a WARM temperature. Next add the peach syrup to 1/2 cup of regular milk. Add the syrup and milk to the sugar mixture stirring until combined.

Add 1/2 cup of plain Greek yogurt to the batter mixing until combined. This will make your cake pops moist.

Next add the flour mixture to the wet ingredients and blend on medium speed just until combined. Don't over mix.

Add food coloring mixing on low until just combined.

Pour or pipe the cake batter into the prepared cake pop molds then place the top of the cake mold on.

Bake for 20 minutes or until a toothpick inserted comes out clean.

Remove the cake pops from the silicon molds and allow too completely cool. Make sure to clean your mold after each batch so the there is nothing left behind that can cause other batches to stick.

This is an important step. Melt some of the white chocolate melts in the microwave. Dip the end of the cake pop in the white chocolate then insert it into the cake pop. This will act as a glue to hold the cake pop in place, otherwise the stick can go right through the whole pop and come out the other side or slip off the stick entirely when dipping it into the chocolate. Allow for the chocolate to completely dry before moving on to the next step.

Dip the cake pops into the white chocolate and add sprinkles. I prefer sprinkling them on by hand instead of dipping them into the sprinkles. Use a piece of Styrofoam or a cardboard box to the poke your drying cake pops in.

Enjoy!