Lemon Blueberry
Refreshing fresh fruit blend push-pop cake, colored and flavored with homemade blueberry puree.
Ingredients
mini lemon cupcakes
24
fresh blueberries
200 g
vanilla buttercream frosting
1 portion
Instructions
1
Step 1
First, place 150 g of blueberries in a bowl and mash them with a fork into a puree. Cover and refrigerate for at least 2 hours or overnight until jelly-like.
2
Step 2
Add the chilled blueberry puree to the vanilla buttercream and mix well.
3
Step 3
Assemble the push-pop by placing a mini lemon cupcake at the bottom. Fill a piping bag with the blueberry buttercream and pipe a ring of frosting on top of the cupcake.
4
Step 4
Repeat step 3 and pipe another tall layer of frosting on top.
5
Step 5
Garnish the top of the push-pop with the remaining whole blueberries.
