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Tequila Sunrise Cake Pops
These colorful cake pops capture the classic flavors of a Tequila Sunrise cocktail. A homemade orange cake is baked, crumbled, and mixed with a tequila-infused buttercream to form the base. The treats are then double-dipped in yellow and orange candy melts to create a gradient effect. They are a fun, boozy dessert option for adult parties and summer gatherings.
Ingredients
- 1 cup all-purpose flour
- ⅓ cup granulated sugar
- 1 tablespoon grated orange peel
- 1 teaspoon baking powder
- ¼ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup orange juice
- ¼ cup vegetable oil
- 2 tablespoons orange-flavored liqueur
- 1 tablespoon grenadine syrup
- 2 eggs
- ¼ cup butter, softened
- 1½ cups powdered sugar
- 3 tablespoons tequila
- 1 bag (12 oz) yellow candy melts
- 28 paper lollipop sticks (6 inch)
- 2 blocks white plastic foam (each about 12x3x2 inches)
- 1 bag (12 oz) orange candy melts
Instructions
- 1Preheat the oven to 350°F, or 325°F if using a dark or nonstick pan. Coat the bottom of an 8x4-inch loaf pan with cooking spray.
- 2Combine the flour, granulated sugar, orange peel, baking powder, baking soda, salt, orange juice, vegetable oil, orange liqueur, grenadine, and eggs in a large bowl. Beat on low speed until combined, then increase to medium speed for 2 minutes before pouring the batter into the prepared pan.
- 3Bake for 30 to 35 minutes until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely for about 50 minutes. Cut away the browned edges from the sides and bottom.
- 4Place half of the cooled cake into a food processor fitted with a metal blade. Pulse the machine on and off until the cake turns into fine crumbs, then transfer to a large bowl and repeat with the remaining cake.
- 5Beat the softened butter, powdered sugar, and tequila in a small bowl on low speed until combined, then increase the speed to medium and beat until creamy.
- 6Pour the creamy tequila mixture into the cake crumbs and mix until the crumbs are fully moistened and hold together. Roll the mixture into 18 balls, each about 1 1/2 inches wide, and set them on a cookie sheet lined with waxed paper. Freeze for 30 minutes.
- 7Melt the yellow candy melts in a 2-cup microwave-safe measuring cup according to the package directions. Take a few cake balls out of the freezer at a time.
- 8Dip the top 1/2 inch of a lollipop stick into the melted yellow candy, then push it 1 inch deep into a cake ball. Submerge the entire cake ball into the melted candy to coat it completely, tapping gently to remove any excess.
- 9Push the clean end of the lollipop stick into a foam block so the pop stands upright. Allow the candy coating to set completely.
- 10Melt the orange candy melts in a separate 2-cup microwave-safe measuring cup following the package instructions.
- 11Dip the bottom half of each yellow-coated cake pop into the melted orange candy, then return the sticks to the foam block and let them stand until fully set.