Aperol Spritz Trifle

Cupcakes

1. Step 1Preheat oven to temperature listed in package instructions. Grease a standard 12-cup muffin tin with cooking spray. 
2. Step 2In 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.
3. Step 3Bake 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.

Pudding

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

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.

Aperol Jam

In a small bowl, stir apricot preserves and Aperol until combined.

Assembly

1. Step 1Cut 1 orange in half lengthwise. Thinly slice halves crosswise into half-moons. Set aside for garnish.
2. Step 2Using a paring knife, carefully remove peels and pith from remaining 5 oranges. Cut in half lengthwise, then slice halves crosswise into half-moons. 
3. Step 3Into 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. 
4. Step 4Make Ahead: Each component can be made 3 days ahead. Store separately in airtight containers and refrigerate. Assembled trifles can be made 1 day ahead. Cover with plastic wrap and refrigerate.