Aperol Spritz Trifle

Step 1: For the Cupcakes: Preheat oven to temperature listed in package instructions.  Grease a standard 12-cup muffin tin with cooking spray.

Step 2: In a medium bowl, combine cake mix, ingredients called for on box, replacing 1/2 cup water with Prosecco, and orange zest until well combined.  Divide batter among prepared muffin cups.

Step 3: Bake cupcakes until a tester inserted into the center comes out clean, 20 to 23 minutes.  Let cool.  Remove cakes from cups and transfer to a cutting board.  Slice each in half parallel to work surface.

Step 4: For the Pudding: In a medium bowl, prepared pudding according to package instructions.  Once set, whisk in Aperol.  Refrigerate until ready to assemble.

Step 5: For the Whipped Cream: In a medium bowl, using a handheld mixer on medium-high speed (or using a whisk), beat cream, confectioners’ sugar, and vanilla until soft peaks form.  Refrigerate until ready to assemble.

Step 6: For the Aperol Jam: In a small bowl, stir apricot preserves and Aperol until combined.

Step 7: For Assembly: Cut 1 orange in half lengthwise.  Thinly slice halves crosswise into half-moons.  Set aside for garnish.

Step 8: Using a paring knife, carefully remove peels and pith from remaining 5 oranges.  Cut in half lengthwise, then slice halves crosswise into half-moons.

Step 9: Into a glass, spoon 2 tablespoons pudding.  Arrange orange slices around inside of glass, lightly pressing to adhere.  Gently place a halved cupcake on top, then cover with 2 tablespoons cream.  Top with 2 tablespoons Aperol jam, another halved cupcake, 2 tablespoons pudding, and 2 tablespoons cream.  Garnish with reserved unpeeled orange slice.  Repeat with remaining 11 glasses.

Make Ahead: Each component can be made 3 days ahead.  Store separately in airtight containers and refrigerate.  Assembly trifles can be made 1 day ahead.  Cover with plastic wrap and refrigerate.

Enjoy this boozy springtime dessert from Delish!