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MINI STRAWBERRY CUPCAKE PUSH POPS
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1 box Betty Crocker
SuperMoist white
cake mix
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1 1/4 cups water
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1/3 cup vegetable oil
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3 egg whites
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1 (12 oz.) container
whipped frosting
(any flavor)
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6 fresh strawberries
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6 sprigs fresh
mint (optional)
Preheat oven to 350 degrees. Spray 12 mini
muffin cups with cooking spray.
In large bowl, beat cake mix, water, oil and egg whites
with electric mixer. Fill muffin cups half full with batter.
Bake 10 to 15 minutes or until toothpick inserted
in center comes out clean. Remove cupcakes
from pans and allow to cook completely.
Spoon frosting into decorating bag (fitted with desired tip).
Drop 1 cupcake into each push pop container, then pipe
desired amount of frosting on cupcake. Top each with a
second cupcake and pipe with frosting. Repeat process
until you reach the fill line of push pop container.
Garnish with strawberry and mint sprig.
Enjoy!
MANGO VANILLA HONEY PUSH POPS
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2 cups frozen
mango chunks
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2 cups coconut milk
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3 tbsp. honey
or agave
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1 tbsp. vanilla extract
Add the mango chunks, coconut milk, honey and vanilla
extract into a blender and puree on high until smooth.
Fill each push pop container with the mixture to the fill
line, then stand push pops in the freezer until fully frozen.
Enjoy!
S'MORES PUSH POPS
•
Graham crackers
•
Jet-Puffed
Marshmallow Creme
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1/2 cup butter
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Hershey's
chocolate bars
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Chocolate pudding
Crush graham crackers in a gallon sandwich
bag. Melt butter in the microwave, then pour
into the graham cracker bag. Mix well.
Take a spoonful of the graham and butter mixture,
and put it in the bottom of the push pop cylinder.
Next, take the chocolate pudding and put it in a
small sandwich bag. Seal the bag and cut one of
the bottom corners with scissors. This will allow
you to gently squeeze out the pudding into the
push pop cylinder to form the second layer.
Break off 1 square of a Hershey's chocolate bar
and place on top of the pudding layer.
Take the marshmallow creme and put it in a small sandwich
bag. Seal the bag and cut one of the bottom corners with
scissors. Gently squeeze out the marshmallow creme
into the push pop cylinder to form another layer.
Top the marshmallow creme with one more layer of graham
crackers, then seal the push pop cylinder with its lid.
Enjoy!
