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105 Min 105 Min
10 Portions 10 Portions
Medium level Medium level


    For cupcakes:

    · Cupcake liners

    · 1 (15.25-oz.) box vanilla cake, plus ingredients called for on box

    · 1/2 cup sparkling wine

    · Zest of 1 orange

    For pudding:

    · 1 (3.4-oz.) box instant vanilla pudding, plus ingredients called for on box

    · 3 tbsp Aperol

    For whipped cream:

    · 1 1/2 cups heavy cream

    · 1 tbsp powdered sugar

    · A splash of Vainilla Molina

    Aperol jam:

    · 1 cup apricot or orange jam

    · 2 tbsp Aperol


    · 6 oranges




    1. Preheat oven to temperature listed in package instructions.

    2. Place cupcakes liners in muffin mold (12 muffins).

    3. In a medium bowl, make cake mix with ingredients indicated on the box, add 1/2 cup sparkling wine and orange zest until well combined.

    4. Divide mixture into cupcakes liners.

    5. Bake until a toothpick inserted in center comes out clean, about 20-23 minutes.

    6. Let cool.

    7. Remove cupcakes from mold and transfer them to a cutting board.

    8. Cut each one in half lengthwise.


    In a medium bowl, prepare pudding according to package instructions. Once set, whisk in Aperol. Refrigerate until ready to assemble trifle.

    Whipped Cream

    In a medium bowl, using a handheld mixer on medium-high speed (or a whisk), beat cream, powdered sugar and vanilla until soft peaks form. Refrigerate until ready to assemble.

    Aperol Jam

    In a small bowl, stir apricot or orange jam and Aperol until combined.


    1. Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons. Set aside for garnish.

    2. Using a paring knife, carefully remove peels and pith from remaining 5 oranges. Cut in half lengthwise, then slice halves crosswise into half-moons.

    3. Spoon 2 tbsp of pudding into a glass. Arrange orange slices around inside of glass, pressing lightly to pack in.

    4. Gently place a halved cupcake on top, then cover with 2 tbsp cream.

    5. Top with 2 tbsp Aperol jam, another halved cupcake, 2 tbsp pudding, and 2 tbsp cream.

    6. Garnish with reserved unpeeled orange slice. Repeat with remaining 11 glasses.

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