Caramel Apple Trifle Cups
1 h 5 min
|
intermediate
|
vegetarian
Recipe by Eunice
Introduction
Juicy cinnamon-caramel Honeycrisps, tender sponge, billowy vanilla whipped cream, and a salted caramel drip stack into cups that deliver apple pie flavor without the crust drama.
Think British trifle meets caramel apple parfait, perfect for make-ahead parties and Friendsgiving, with single-serve layers that travel well, stay tidy, and disappear fast.
Ingredients (8 servings)
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Ingredients for the Sponge Cake
- 1 cup all-purpose flour all-purpose flour 0.28 lb
- 1 tsp baking powder baking powder 0.17 oz
- ¼ tsp salt salt
- 4 large eggs, room temperature large eggs 4 ct
- 1 cup granulated sugar granulated sugar
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
- 2 Tbsp whole milk, warmed whole milk 1 fl oz
Ingredients for the Cinnamon Caramel Apples
- 3 medium Honeycrisp apples Honeycrisp apples 1.5 lb medium
- 2 Tbsp unsalted butter unsalted butter 1 oz
- 3 Tbsp brown sugar brown sugar 1.29 oz
- ½ tsp ground cinnamon ground cinnamon 0.05 oz
- ⅛ tsp ground nutmeg ground nutmeg 0.02 oz
- 1 Tbsp apple cider apple cider 0.5 fl oz
Ingredients for the Homemade Whipped Cream
- 1 cup heavy cream heavy cream 8 fl oz
- 2 Tbsp powdered sugar powdered sugar 0.55 oz
- 1 tsp pure vanilla extract pure vanilla extract 1 tsp
Ingredients for the Caramel Sauce
- 1 cup granulated sugar granulated sugar
- 6 Tbsp unsalted butter, cubed (room temp) unsalted butter 3 oz
- ½ cup heavy cream, warmed heavy cream 4 fl oz
- pinch salt salt
How to Make Caramel Apple Trifle Cups
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Set up and prep
Preheat the oven to 350 F and line a 9x13 inch pan with parchment, leaving overhang for easy lifting.
Fit a stand mixer with the whisk or ready a hand mixer, and chill a medium metal bowl for the whipped cream later.
Sift the flour, baking powder, and salt together and set aside.
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Make the sponge batter
Beat the room temperature eggs and granulated sugar on high until pale and tripled in volume, about 6 to 8 minutes, until the batter falls in a thick ribbon that sits on the surface for 3 seconds.
Fold the sifted dry ingredients into the foam in two additions using a whisk or spatula, turning the bowl and stopping as soon as no dry streaks remain.
Stir the vanilla into the warmed milk and gently fold it into the batter until just combined.
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Bake and cool the sponge
Spread the batter evenly in the prepared pan and bake 18 to 22 minutes until golden, springy, and a toothpick comes out clean.
Cool 5 minutes in the pan, lift out by the parchment, then cool completely on a rack.
Cut into 1 inch cubes for easy layering.
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Cook the cinnamon caramel apples
Peel, core, and dice the Honeycrisp apples into 1/2 inch pieces.
Melt the butter in a large skillet over medium heat, add apples, and cook 3 to 4 minutes until they start to soften.
Stir in brown sugar, cinnamon, and nutmeg, and cook 2 minutes until glossy and bubbling.
Pour in the apple cider and cook 1 to 2 minutes until the juices thicken and the apples are tender but not mushy, then cool completely.
-
Make the caramel sauce
In a light colored saucepan, cook the granulated sugar over medium heat without stirring, swirling the pan as dry spots melt, until the sugar turns a deep amber.
Carefully whisk in the room temperature butter until melted and combined, then slowly stream in the warmed heavy cream while whisking as the mixture bubbles vigorously.
Add a pinch of salt, simmer 30 to 60 seconds until slightly thickened, then cool to a pourable consistency.
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Whip the cream
In the chilled bowl, whip the heavy cream to soft peaks, then add powdered sugar and vanilla and continue to medium peaks that hold tracks but look silky.
Keep chilled until assembly.
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Assemble the trifle cups
Layer cake cubes into the bottoms of 8 clear cups, spoon on warm but not hot caramel, then a layer of apples, then a dollop of whipped cream.
Repeat the layers once more and finish with a swoop of cream and a final drizzle of caramel.
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Chill and serve
Chill the cups 30 to 60 minutes to let the flavors cozy up and the layers set.
Serve cold with extra caramel on the side for the bold at heart.
Substitutions
- Honeycrisp apples -> Granny Smith or a mix of Granny Smith and Braeburn
- Granny Smith brings sharper acidity and stays pleasantly firm, while a Braeburn blend adds aroma and juiciness, giving you a brighter, more textured apple layer.
- Homemade sponge -> Store-bought pound cake or angel food cake
- Pound cake makes a richer, buttery base that drinks up caramel like a champ, while angel food stays light and airy, keeping the trifle extra cloudlike.
- Apple cider -> Bourbon or Calvados
- A splash of bourbon or Calvados adds grown-up warmth and depth that reads like apple pie a la mode, with the alcohol cooking off and leaving a smooth, aromatic finish.
Tips
- Nail the ribbon stage
- If your egg and sugar whip does not leave a thick ribbon that sits for a few seconds, the sponge will bake up flat, so keep whipping until the mixture is pale and voluminous.
- Fold like you mean it but stop early
- Use a whisk to fold in the flour and warmed milk since it breaks lumps fast with less stirring, and stop the instant the batter looks uniform to protect the air you worked for.
- Control apple texture
- Use a large skillet so the apples sauté rather than steam, cooking just until a fork meets slight resistance, because carryover heat will finish them off.
- Caramel color is flavor
- Pull the sugar at a deep amber for balanced bitterness that reads grown-up and keeps the trifle from tasting one-note sweet.
- Layer while components are cool but pliable
- Caramel should be pourable, not hot, and apples fully cooled, which keeps the cream from melting and preserves clean layers in the cups.
- Make-ahead strategy
- Bake the sponge and cook apples a day ahead, store each in covered glass containers, and whip the cream and warm the caramel just before assembling for the freshest texture.
Nutrition Facts *
| Energy | 791 | kcal |
|---|---|---|
| Protein | 10 | g |
| Total Fat | 37 | g |
| Carbohydrates | 104 | g |
| Dietary Fiber | 2 | g |
* Approximate, per serving.
Data source: USDA FoodData Central.
FAQ
- Why did my sponge cake turn dense or deflate?
- The eggs likely were not whipped long enough to a true ribbon or the flour was overmixed into the foam, so whip to pale tripled volume and fold gently with a whisk, adding warmed milk at the end to minimize deflation.
- My caramel crystallized or seized while melting the sugar, what now?
- A stray sugar grain on the pan wall can seed crystals, so next time brush down the sides with a wet pastry brush and avoid stirring, and if it seizes add a few tablespoons of water and reheat gently until smooth or start over if it turns gritty.
- The apples released a lot of liquid and made the trifle watery, how do I fix it?
- Cook apples in a wide pan in batches if needed and reduce the juices to a syrup before cooling, then spoon only the glossy apples and syrupy juices into the cups.
- My whipped cream will not hold peaks, what did I miss?
- Cream must be very cold, the bowl should be chilled, and you should stop at medium peaks because overbeating turns it grainy and underbeating makes it slump.
- How far ahead can I assemble the cups?
- Assemble up to 4 hours in advance and keep chilled for clean layers, or store components separately up to 24 hours and assemble right before serving for maximum texture contrast.
Serving Suggestions
These cups love a sprinkle of toasted pecans or crushed gingersnaps for crunch, and a final pinch of flaky salt snaps the caramel into focus.
Pair with hot apple cider or a small pour of bourbon for that fireside vibe, or swap the cinnamon for chai spice if you want a cozy café twist without changing the build.
More pairings:
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