Whole Grain Raisin Cake Pops

For the Whole Grain Raisin Cake Pops, chop the raisins into very small pieces and mix with all the other dry ingredients in a bowl.

Cream the butter and eggs and mix well with the flour mixture. Then, using a piping bag, or two teaspoons, portion the batter into the wells of the Cake Pop Maker and seal with the perforated top.

Bake in the preheated oven at 170 °C for 16 minutes, remove from the pan and let cool on a cooling rack.

Meanwhile, melt the Candy Melt in a bain-marie, dip the tip of the Cake Pop sticks into the mixture and use it to stick them into the cake balls. Then place in the refrigerator for 10 minutes to set.

Now dip the entire ball into the Candy Melt and let it set one more time in the fridge.

Now decorate the whole wheat raisin cake pops as desired.

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