Clotted cream splits

Clotted cream splits

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(17 ratings)

Prep: 15 mins Cook: 20 mins

Easy

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
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Ingredients

  • 150ml pot natural yogurt
  • 3 egg, beaten
    Eggs

    Egg

    egg

    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
    Raspberries

    Raspberry

    ras-beh-ree

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

  • raspberries
    Raspberries

    Raspberry

    ras-beh-ree

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

  • clotted cream

Method

  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.

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Comments (23)

sweetlove's picture

I have made these time and time again and they always disappear in a flash! Made a batch for our annual Jazz evening and they were very popular.

garyswife's picture
5

These cakes are very easy, but look good enough to be found in the poshest of tea shops. Wonderful

kirstyl's picture

These tasted lovely and looked fancy too.

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