Clotted cream splits

Clotted cream splits

  • 1
  • 2
  • 3
  • 4
  • 5
(17 ratings)

Prep: 15 mins Cook: 20 mins


Makes 12 deep cupcakes
A grown up twist on an old classic from your childhood, these splits still taste delicious

Nutrition and extra info

  • Without filling
  • Easily doubled / halved
  • Vegetarian

Nutrition: per serving (without frosting)

  • kcal378
  • fat26g
  • saturates13g
  • carbs32g
  • sugars23g
  • fibre1g
  • protein6g
  • salt0.33g
Save to My Good Food
Please sign in or register to save recipes.


  • 150ml pot natural yogurt
  • 3 egg, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 1 tsp vanilla extract
  • 175g golden caster sugar
  • 140g self-raising flour
  • 1 tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 100g ground almond
  • 175g unsalted butter, melted
  • raspberry jam



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • raspberries



    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

  • clotted cream


  1. Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas 5. In a jug, mix the yogurt, eggs and vanilla extract. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.

  2. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon – don’t overwork it. Spoon into the cases (they will be quite full) and bake for 18-20 mins or until golden, risen and springy to the touch. Cool for a few mins, then lift the cakes onto a wire rack to cool completely. Keep in an airtight container for up to 3 days or freeze as soon as possible. (Cupcakes only)

  3. Cut the tops off the cupcakes and set aside. Spoon a dollop of raspberry jam on top of each one. Top with a few raspberries and generously heaped teaspoons of clotted cream from a 550g pot. Put the tops back on, then dust with icing sugar to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (23)

Pynner's picture

These were made as part of a 85 Birthday tea party they looked and tasted gorgeous. Also removed the middle of the cake to add more jam.

giftking's picture

These are delicious and easy to make :)

cebryder's picture

Fantastic recipe. the cakes are lovely and soft and the fillings make them look like you popped into harrods and bought them! i removed a small amount of the middle of the cake to squish in extra jam and cream. best served on a plate with a fork!

nance1's picture

Just made these they are delicious and easy to make

vlees1's picture

These are delicious, even though I made a mistake and used plain flour (when I realised added a little extra baking powder and crossed fingers) I thought they might be a little dense with the ground almond, Nothing could be further from the truth very light, very moist and tasty. Yummy even without the cream and jam Husband had to test one just to check to make sure they were ok with plain flour. I am allowed to make them again!

moogmeister's picture

Made these today and won a baking competition at work! I put a few raspberries into the cake mix to make them a bit more berry like. The combination is a winner - and so easy! The ground almonds are a must!

kcarz3's picture

Everybody loved these. Will make again

halfatacus's picture

these are absolutely beautiful!!!!! the softest cakes and didnt need to deviate from the recipe at all! will be making them plenty of times again

squillypop's picture

Everything I make looks like a nightmare...except these little cakes. They are divine. Very impressive for the motherinlaws birthday tea.

mswm_86's picture

This is an excellent recipe. Everyone loved them, they turned out very moist and look a treat. Would def recommend everyone to try them out :)

fern987's picture

Fantastic. Really easy and so indulgent. Everyone at work loved them!

ccoles's picture

These cakes were easy to make, the only part that took time was building them. They looked really impressive. Will certainly make them again.

arabellastrange's picture

I made these because I thought, with the yogurt and almonds, they may last a day longer than a batch of fairy cakes. Funnily enough they disappeared far faster! Wonderful :)

leedskitchenscavenge's picture

Have made these on several occasions so easy to make and they look a bit gorgeous too

nance1's picture

lovely little cakes will be a regular and easy to make.

linniemills's picture

Cakes were light. Used blueberries with blueberry jam. Everyone enjoyed, will make again soon.

xmorpheus's picture

oh and I used strawberry jam and strawberry slices rather than raspeberry - next time, I'm thinking of using blueberries - very versatile recipe!

xmorpheus's picture

I chose this recipe as an alternative to scones with clotted cream for an afternoon tea as I felt scones would be too heavy. It's brilliant! Very easy to make and a big wow both on the presentation and taste scales!

I had a couple left over (it was a very big tea!) and there were fights over who got to take the last two home!!!!

Highly recommended!

my_dunh's picture

These little cakes are amazing!!! They taste so good that every time I make them they disappear super fast.

mariaelise's picture

how long do they stay in the freezer for?


Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…