I know you are all familiar with the ice cream push pops from when you were a kid (or from your own kids because thankfully they are still making them), but how about one filled with cake?? Treat pops have been literally popping up all over the internet and Wilton as usual is on board and making great tools for you to use.
Their mini whoopie pie pan makes the perfect sized cake round to fit into the tube of a treat pop, and then their treat pop decorating set comes with everything else you will need: tips 230 (for filling container), 2A, 32, 48 (for topping), eight 12 inch disposable decorating bags and instructions on making treat pops. And of course you cannot make a treat pop without the proper container, and Wilton even improved them by adding a feature where the cap turns treat pop into a stand-up container for easy decorating and serving. This specially designed hole in the cap also allows you to embellish the treat pop with the cap on.
Previous treat pops I have purchased from other brands did not have this fun feature on their caps, and it really made decorating the pops much easier – no pop stand required! Also, the caps snap tighter than my previous experiences, making me feel more comfortable transporting them. Also, the long tapered tip provided by in the treat pop decorating kit definitely made piping the filling into the long tube much easier. Wilton thinks of everything, don’t they?
Since I have recently been sucked into the NBA playoffs cheering for the Memphis Grizzlies, I decided to make Grizzlies inspired treat pops – Grizz-Pops! They consist of a layering of three blue velvet whoopie pies and a lemon cream cheese frosting. If you notice, I should’ve let the frosting sit in the fridge for a little while before topping because after piping it in my hands had warmed it up so that the swirls didn’t hold their shape. But they still taste great! Just top with some team-spirited star sprinkles and it’s time to “screw calm and grind on”! (That’s what my shirt says in the background on the picture).
Two years ago: Pomegranate-Goat Cheese Ball
GRIZZ-POPS (or Blue Velvet and Lemon Pops)
Makes 12 treat pops or 18 mini whoopie pies
1-1/2 cups all-purpose flour
2 Tbsp + 2 tsp cocoa powder
1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
4 Tbsp (1/2 stick) unsalted butter, at room temperature
4 Tbsp (1/4 cup) vegetable shortening
1/4 cup light brown sugar
1/2 cup granulated sugar
1 tsp vanilla extract
1-1/2 tsp blue food coloring
1/2 cup buttermilk
3 Tbsp unsalted butter, at room temperature
3 oz. cream cheese, at room temperature
1/2 tsp vanilla extract
1/2 tsp finely grated lemon zest
1 Tbsp lemon juice
2-1/2 cup powdered sugar
Sprinkles, if desired
- Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly coat mini whoopie pie pan with nonstick spray, set aside.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt in a medium bowl; set aside.
- In the bowl of a stand mixer with a paddle attachment, beat together the butter, shortening and both sugars on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, about 5 minutes. Add the egg, beating well. Add the vanilla and the blue food coloring and beat until just blended.
- Add half of the flour mixture and half of the buttermilk to the batter and beat on low until just incorporated. Scrape down the sides of the bowl. Add the remaining flour mixture and remaining buttermilk and beat until completely combined.
- Drop a tablespoon of batter into each cavity of the mini whoopie pie pan. Bake for about 10 minutes, or until the cakes spring back when pressed gently. Remove the baking sheet from the oven and let the cakes cool on the sheet for about 3 minutes before transferring them to a rack to cool completely. Repeat with remaining batter.
- While the cakes are cooling, prepare the filling. In the bowl of a stand mixer fitted with the paddle attachment, on low speed beat the butter, cream cheese, vanilla, lemon zest and lemon juice until thoroughly blended and smooth, about 1 minute. Add the powdered sugar and mix until smooth. Transfer to a piping bag fitted with a 230 tip (long tapered tip).
- To assemble the treat pops, place empty push pop containers in a stand or use their lids to stand them. Place one cake round in bottom of treat pop. Pipe a swirl of cream cheese icing from back edge following the curve of the container, then filling in the center. Continue layering until treat pop is full. Top with a swirl of frosting and sprinkles, if using. (If using a tip coupler, change out the tip for a star shape for topping.)
Disclosure: I was provided with complimentary products from Wilton. I was not compensated for this post. All thoughts and opinions are my own.