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 eggs, 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, questions and tips

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fern987
22nd Sep, 2011
5.05
Fantastic. Really easy and so indulgent. Everyone at work loved them!
ccoles
1st Sep, 2011
5.05
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
24th Feb, 2011
5.05
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
26th Nov, 2010
5.05
Have made these on several occasions so easy to make and they look a bit gorgeous too
nance1
20th Oct, 2010
5.05
lovely little cakes will be a regular and easy to make.
linniemills
2nd Aug, 2010
5.05
Cakes were light. Used blueberries with blueberry jam. Everyone enjoyed, will make again soon.
xmorpheus
23rd Mar, 2009
5.05
oh and I used strawberry jam and strawberry slices rather than raspeberry - next time, I'm thinking of using blueberries - very versatile recipe!
xmorpheus
23rd Mar, 2009
5.05
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
19th Nov, 2008
5.05
These little cakes are amazing!!! They taste so good that every time I make them they disappear super fast.
mariaelise
15th Sep, 2008
how long do they stay in the freezer for?

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