Serve this tart and sweet treat, with the sophisticated style of a cocktail. It all comes together in Wilton Mini Treat Pops: pound cake glazed in a delicious basil-infused syrup, topped with creamy lemon curd and a juicy raspberry.
In small saucepan, combine 1 tablespoon chopped basil, sugar, water and salt. Cook over medium-low heat until boiling. Remove from heat; cool completely. Strain and discard basil.
Cut half of pound cake into 1/2 in. thick slices. Reserve remaining cake for another use. Brush both sides of each slice with basil syrup. Cut into 3/4 in. squares. Place 1 square in bottom of each Mini Treat Pop Container.
In small bowl, stir together lemon curd with remaining 1 tablespoon chopped basil until well combined. Spoon or pipe about 1-1/2 teaspoons over cakes.
Spoon or pipe about 1 teaspoon whipped topping over lemon curd. Top with fresh raspberry. Brush raspberries with basil syrup. Garnish with additional chopped basil. Refrigerate until ready to serve.