Orange Blossom Dessert Pops

Prep

Pipe thawed batter into greased and parchment-lined half sheet pan; spread evenly.
Bake as directed and allow to cool completely.

BAKE:

TEMP

TIME

Convection Oven*

325°F

12-16 minutes

Standard Oven

375°F

16-21 minutes

*Rotate pans baked in convection oven one-half turn (180°) after 6 minutes of baking.

Assembly

Crumble cooled muffin cake into mixer bowl fitted with paddle attachment; add 2.5 oz icing.
Mix on low speed until completely combined, approx. 2 minutes.
Use a #40 scoop (approx. 0.95 oz) to deposit mixture onto a parchment-lined full sheet pan.
Roll scoops between your hands to form uniform balls; place 6-inch lollipop stick halfway into each piece.
Freeze until firm, approx. 1-2 hours or overnight.

Finishing

Heat icing in 1 cup batches, in microwave-safe container for 30 seconds, then 10 second intervals as needed. Do not overheat.
Dip dessert pop in melted icing until covered, approx. 1.25 oz, allowing excess to drip off.
Insert dessert pops, standing upright, into a Styrofoam board or place on parchment-lined pan and allow to set.

Garnish each pop with sliced, candied orange peel before icing sets for a flavor cue or elevated look.
Create truffles by skipping the lollipop stick and using 2 forks to dip into melted icing.