ORANGE TRIFFLE

Directions

Cupcakes

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.

Pudding

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.

Assembly

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.