A delightful dessert made by repurposing leftover red velvet cupcakes into a luscious trifle. Layers of crumbled cupcakes, sweet cream cheese, and whipped cream create a heavenly treat.
Ingredients: 4 leftover red velvet cupcakes, crumbled. 1 cup heavy cream. 1/4 cup powdered sugar. 1 teaspoon vanilla extract. 1 cup cream cheese, softened. 1/2 cup granulated sugar. 1/4 cup milk. 1/2 cup mini chocolate chips. Fresh strawberries for garnish optional.
Instructions: In a mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Set aside. In another bowl, beat together the cream cheese, granulated sugar, and milk until smooth and creamy. Take serving glasses or bowls and layer them with crumbled red velvet cupcakes at the bottom. Add a layer of the cream cheese mixture on top of the cupcakes. Sprinkle a few mini chocolate chips on top of the cream cheese layer. Repeat the layers with cupcakes, cream cheese mixture, and chocolate chips until the glasses are filled. Top each glass with a generous dollop of the whipped cream mixture. Garnish with fresh strawberries, if desired. Chill in the refrigerator for at least 30 minutes before serving. Enjoy your delicious Red Velvet Cupcake Trifle!
Prep Time: 15 minutes
Cook Time: 0 minutes
catherine lenderi