Caramel Apple Trifle Cups (Ready-to-Print Version)
A delightful fall dessert layering caramelized apples, fluffy cream, and sponge cake for a cozy finish.
# What You’ll Need:
→ Sponge Cake
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
¼ teaspoon salt
04 -
4 large eggs, room temperature
05 -
1 cup granulated sugar
06 -
1 teaspoon pure vanilla extract
07 -
2 tablespoons whole milk, warmed
→ Cinnamon Caramel Apples
08 -
3 medium Honeycrisp apples
09 -
2 tablespoons unsalted butter
10 -
3 tablespoons brown sugar
11 -
½ teaspoon ground cinnamon
12 -
⅛ teaspoon ground nutmeg
13 -
1 tablespoon apple cider
→ Homemade Whipped Cream
14 -
1 cup heavy cream
15 -
2 tablespoons powdered sugar
16 -
1 teaspoon pure vanilla extract
→ Caramel Sauce
17 -
1 cup granulated sugar
18 -
6 tablespoons unsalted butter, cubed, room temperature
19 -
½ cup heavy cream, warmed
20 -
Pinch of salt
# Step-by-Step Guide:
01 -
Set oven to 350°F. Line an 8-inch square pan with parchment paper, then lightly grease it.
02 -
In a medium bowl, whisk together flour, baking powder, and salt.
03 -
Using an electric mixer, beat eggs and sugar until thick and pale, about 5 minutes. Stir in vanilla extract.
04 -
Gently fold half the flour mixture into the egg mixture. Add warmed milk, then fold in remaining flour until just combined.
05 -
Pour batter into prepared pan and bake for 20–22 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely before cutting into cubes.
06 -
Peel, core, and chop apples into ½-inch pieces. Melt butter in a skillet over medium heat, add apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, for 7–9 minutes until softened and caramelized. Stir in apple cider and cook 1–2 more minutes until syrupy. Cool completely.
07 -
Chill mixing bowl and beaters. Beat heavy cream, powdered sugar, and vanilla with an electric mixer until stiff peaks form. Refrigerate until needed.
08 -
In a heavy-bottomed saucepan over medium heat, melt sugar, stirring constantly until deep amber. Remove from heat, whisk in butter carefully, then slowly add warm cream and salt. Whisk until smooth. Cool slightly.
09 -
In small glass cups, layer sponge cake cubes, caramel apples, whipped cream, and a drizzle of caramel sauce. Repeat layers, ending with whipped cream and caramel drizzle. Chill briefly before serving.
# Handy Tips:
01 -
Chilling the bowl and beaters before whipping cream enhances stability and volume.
02 -
Use a heavy-bottomed pan for caramel to prevent burning and ensure smoothness.
03 -
Allow sponge cake to cool completely before cutting to maintain cube integrity.
04 -
Cook apples in batches to avoid steaming and achieve proper caramelization.