Caramel Apple Trifle Cups 5 ★

How to Make Caramel Apple Trifle Cups

1. Prepare the sponge cake batter

   Preheat your oven to 350°F and line a 9x13 inch pan with parchment; lightly grease the sides.

   In a medium bowl, whisk together the flour, baking powder, and salt until no streaks remain.

   In a large bowl, beat the eggs and granulated sugar with a mixer on high speed for 7 to 9 minutes.

   The mixture should become very pale, thick, and fluffy, leaving ribbons on the surface when the beaters are lifted.

   Sift the flour mixture over the egg mixture in two additions, gently folding with a spatula after each addition.

   Combine the warm milk and vanilla, then gently fold into the batter until just blended and no streaks remain.

   Pour the batter into the pan, smooth the top, and tap once to release large air bubbles.

   Bake 12 to 15 minutes, until the top is golden and the center springs back when lightly pressed.

   Cool completely in the pan, then lift out using the parchment and cut the cake into 1-inch cubes.

2. Cook the cinnamon caramel apples

   Peel the apples if you like a softer texture, then core and chop them into small bite-size pieces.

   Melt the butter in a large skillet over medium heat, then add the apples, brown sugar, cinnamon, and nutmeg.

   Cook, stirring often, for 6 to 8 minutes, until the apples are tender but not mushy.

   Stir in the apple cider and cook 1 to 2 more minutes, until the liquid is syrupy and coats the apples.

   Set aside to cool to room temperature before layering the trifles.

3. Make the caramel sauce

   Place the sugar in a heavy saucepan in an even layer and set over medium heat.

   Cook without stirring until the edges begin to melt and turn light amber, gently swirling the pan as needed.

   Continue cooking until the sugar is a deep amber color, then immediately add the butter all at once.

   Whisk carefully until the butter melts and the mixture looks smooth and glossy.

   Slowly pour in the warm cream while whisking; the mixture will bubble vigorously, so keep your hands protected.

   Remove from the heat, stir in a pinch of salt, and let the caramel cool until just slightly warm.

4. Whip the vanilla cream

   Place a mixing bowl and beaters in the fridge or freezer for 10 minutes so the cream whips faster.

   Pour the chilled heavy cream into the cold bowl, then add the powdered sugar and vanilla.

   Beat on medium-high speed until medium peaks form that hold their shape but still look soft and billowy.

5. Assemble the trifle cups

   Have the cake cubes, cooled apples, caramel sauce, and whipped cream ready before you start assembling.

   Spoon a tablespoon of caramel into the bottom of each cup, then add a layer of sponge cake cubes.

   Top the cake with a spoonful of warm or room-temperature apples and a generous dollop of whipped cream.

   Repeat the layers until the cups are almost full, finishing with whipped cream on top.

   Drizzle more caramel over the whipped cream and garnish with a few apple pieces if you like.

6. Chill and serve

   Refrigerate the trifle cups at least 30 minutes so the flavors marry and the layers set slightly.

   Serve chilled or slightly cool within 24 hours for the fluffiest texture and freshest apple flavor.