Are you crazy busy? Think you haven’t got the time to make yourself (err, I mean your Valentine 😉 ) a Valentine’s Day treat? Then this Cherry Trifle is for you.
I tested these out on Dave and my Mom. Both thought that they were super fancy and must have taken a lot of work… Surprise! The cupcake layer was the most time consuming, taking about 1 hour and 15 minutes to bake and cool thoroughly. Still they only required about 10 minutes of actual hands on time. The rest will rely on your extensive can opener skills and ability to pop the top off a container… But don’t tell anybody, let them think these are a labour of love 🙂
To make these trifles super easy, I used a store bought cherry pie filling (use which ever is your favourite) and So Delicious CocoWhip. Have you tried this stuff? It tastes exactly like I remember Cool Whip tasting. Love It!… If you can’t find any CocoWhip at your store, you can keep these dairy-free by using whipped coconut cream (Oh She Glows has a great tutorial).
Two things you may want to keep in mind when planning to make these. I noted Kirsch as optional, my two tasters said it isn’t. They both thought that it added that little something special… Also, there is absolutely no problem with serving these the day you make them, but I did noticed that they were just a wee bit better the next day.
Author: Starr Wong @ The Misfit Baker
Recipe Type: Dessert Cuisine: American
Makes: 4 Servings
- 3/4 cup All-Purpose Flour
- 3/4 tsp Baking Powder
- 1/4 tsp Salt
- 6 tbsp Granulated Sugar
- 1/4 cup Non-Dairy Milk (I used almond)
- 3 tbsp Grapeseed Oil or Canola Oil
- 3 tbsp Non-Dairy Plain Yogurt (I used soy)
- 1 tsp Vanilla Extract
- 1/4 tsp Almond Extract
- 2 cup Cherry Pie Filling (I used store bought)
- 1 tbsp Kirsch (optional)
- 2 cup So Delicious CocoWhip (thawed)
Preheat oven to 350°F and line a muffin tin with paper liners (only 6 will be needed).
Whisk together the flour, baking powder, and salt. Set aside.
In another bowl, add the sugar, milk, oil, yogurt, vanilla, and almond extract. Whisk until completely combined. Add to the flour mixture and whisk until just smooth.
Evenly divide the batter between the 6 lined tins. Allow the batter to rest at room temperature for 10 minutes before baking. Bake for 15 – 20 minutes, until an inserted toothpick comes out clean.
Cool cupcakes in tin for 5 minutes, before transferring to rack. Cool completely before assembling trifles.
While cupcakes are cooling, stir together the cherry pie filling and the kirsch.
Collect 4 glasses, that are approximately the diameter of your cupcakes (I used wine glasses). I find it is best to complete each layer in all the glasses before moving on to the next layer, this way you can make small adjustments as you go and not run out of an ingredient before finishing the last trifle.
Cut the cupcakes in half (so there is a top and a bottom). Reserve 4 haves, to be used as filler if needed.
Reserve 4 cherries from the pie filling, to be used for the trifle tops.
First layer – Place half of a cupcake in the bottom of a glass. It does not need to fit tight but if there is too much extra space, break off some of the reserved cake and use to fill the gap. Repeat with each glass.
Second layer – Add 3 tablespoons of pie filling. Smooth to the edges. Repeat with each glass.
Third layer – Add 3 tablespoons of CocoWhip. Smooth to the edges. Repeat with each glass.
Fourth layer – Place half of a cupcake, using reserved caked to fill gaps (if needed). I needed the reserves for this layer, as my wine glasses flared out. Repeat with each glass.
Fifth layer – Add 3 tablespoons of pie filling. Smooth to the edges. Repeat with each glass.
Sixth layer – Add 2 tablespoons of CocoWhip. Do not smooth out this layer. Repeat with each glass.
Seventh layer – Add 1 reserved cherry on top of CocoWhip. Repeat with each glass.
Cover trifles with wrap and store in refrigerator until ready to serve. Keeps for 2 days.