Caramel Apple Trifle Cups (Printer-Friendly)
A layered autumn treat featuring cinnamon caramel apples, fluffy whipped cream, and sponge cake.
# List of Ingredients:
→ Sponge Cake
01 -
1 cup all-purpose flour
02 -
1 teaspoon baking powder
03 -
1/4 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 -
1/2 teaspoon ground cinnamon
12 -
1/8 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 at room temperature
19 -
1/2 cup heavy cream, warmed
20 -
Pinch of salt
# Preparation Steps:
01 -
Preheat oven to 350°F. Line an 8-inch square pan with parchment paper and grease lightly. Whisk together flour, baking powder, and salt. Beat eggs and sugar in a large bowl until thick and pale, about 5 minutes. Mix in vanilla, then gently fold in half the flour mixture followed by warmed milk; fold in remaining flour until just combined. Pour batter into pan and bake 20–22 minutes until a toothpick inserted comes out clean. Cool completely before cutting into cubes.
02 -
Peel, core, and chop apples into 1/2-inch pieces. In a skillet over medium heat, melt butter and add apples, brown sugar, cinnamon, and nutmeg. Cook, stirring, until apples soften and caramelize, about 7–9 minutes. Stir in apple cider and cook an additional 1–2 minutes until syrup thickens. Cool completely.
03 -
Chill mixing bowl and beaters. Whip heavy cream with powdered sugar and vanilla extract until stiff peaks form. Refrigerate until ready to assemble.
04 -
In a heavy-bottomed saucepan over medium heat, melt granulated sugar while stirring constantly until deep amber color forms. Remove from heat and carefully whisk in butter, allowing bubbling. Slowly add warm heavy cream and pinch of salt while whisking until smooth. Cool slightly before use.
05 -
In individual glass cups or jars, layer sponge cake cubes, caramel apples, whipped cream, and caramel sauce. Repeat layers, finishing with whipped cream and a drizzle of caramel sauce. Chill briefly before serving for best texture.
# Additional Suggestions:
01 -
For stable whipped cream, chill your bowl and beaters before whipping, and add powdered sugar at soft peak stage. Use a heavy-bottomed pan to prevent caramel scorching.
02 -
Cut apples uniformly and avoid overcrowding the pan to ensure even caramelization without steaming.