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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Pynner
21st Jul, 2014
5.05
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
17th Sep, 2013
These are delicious and easy to make :)
cebryder
10th Feb, 2013
5.05
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
6th May, 2012
5.05
Just made these they are delicious and easy to make
vlees1
11th Mar, 2012
5.05
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
14th Feb, 2012
5.05
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
28th Dec, 2011
5.05
Everybody loved these. Will make again
halfatacus
20th Nov, 2011
5.05
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
6th Nov, 2011
Everything I make looks like a nightmare...except these little cakes. They are divine. Very impressive for the motherinlaws birthday tea.
mswm_86
3rd Oct, 2011
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 :)

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