Savory pops with cheddar, jalapeño, and a crunchy panko crust. Playful, flavorful treat for parties or snacking.
# What You Need:
→ Cake Base
01 - 2 cups all-purpose flour
02 - 1 1/2 teaspoons baking powder
03 - 1/2 teaspoon baking soda
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon smoked paprika
06 - 1/4 teaspoon garlic powder
07 - 1/2 cup unsalted butter, softened
08 - 1/2 cup plain Greek yogurt
09 - 1/2 cup whole milk
10 - 2 large eggs
11 - 1 1/2 cups sharp cheddar cheese, shredded
12 - 2 medium jalapeños, seeded and finely diced
→ Binding & Shaping
13 - 1/2 cup cream cheese, softened
14 - 1/4 cup grated parmesan cheese
→ Coating & Decoration
15 - 1 1/2 cups panko breadcrumbs
16 - 1 tablespoon olive oil
17 - Candy eyes (optional, for decoration)
18 - Food-safe lollipop sticks
# Directions:
01 - Preheat oven to 350°F. Line a baking sheet with parchment paper.
02 - In a bowl, whisk together flour, baking powder, baking soda, salt, smoked paprika, and garlic powder.
03 - In a separate large bowl, beat softened butter until creamy. Add Greek yogurt, milk, and eggs, mixing until well blended.
04 - Gradually incorporate dry ingredients into wet mixture. Stir only until combined. Fold in shredded cheddar and diced jalapeños.
05 - Spread batter evenly into a greased 9x9-inch baking pan. Bake for 20–25 minutes, or until a toothpick tests clean. Allow cake to cool completely.
06 - Crumble cooled cake into a bowl. Add cream cheese and parmesan. Mix until the mixture binds when pressed.
07 - Scoop 2 tablespoons of mixture and shape into balls. Arrange on a tray and chill in the refrigerator for 30 minutes.
08 - Heat olive oil in a skillet over medium heat. Add panko and stir until golden brown and crisp. Cool completely.
09 - Roll chilled cake balls in cooled toasted panko to coat. Insert a lollipop stick into each ball for serving.
10 - Optional: Use a dab of cream cheese to attach candy eyes to each pop for a playful presentation.
