Tequila Sunrise Cake Pops

Equipment

• Oven
• Hand Mixer

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

1. 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.
2. 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 so the dry ingredients don't fly out, then increase to medium speed for 2 minutes before pouring the batter into the prepared pan.
3. 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 so your cake pops have a uniform texture.
4. 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.
5. 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.
6. 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.
7. 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 so they stay firm while dipping.
8. 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. The candy on the stick acts like glue to keep the cake ball from falling off. Submerge the entire cake ball into the melted candy to coat it completely, tapping gently to remove any excess.
9. 9Push the clean end of the lollipop stick into a foam block so the pop stands upright. Allow the candy coating to set completely.
10. 10Melt the orange candy melts in a separate 2-cup microwave-safe measuring cup following the package instructions.
11. 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.

Recipe Details