Indulge in these delightful clotted cream splits, a grown-up twist on a classic! Each bite offers a burst of fruity raspberry goodness and the luxurious creaminess of clotted cream. The addition of ground almond not only adds a delicate nutty flavour but also provides a healthy dose of vitamin E and magnesium.
beaten
melted
Preheat your oven to 190°C (170°C fan/Gas Mark 5). Line a 12-hole muffin tin with paper cases.
In a jug, combine the natural yogurt, beaten eggs, and vanilla extract. In a large bowl, mix the golden caster sugar, self-raising flour, baking powder, ground almond, and a pinch of salt. Create a well in the centre of the dry ingredients.
Pour the yogurt mixture and melted butter into the well of the dry ingredients. Gently fold with a spatula or metal spoon until just combined, being careful not to overwork the mixture.
Spoon the batter evenly into the prepared muffin cases, filling them quite full. Bake for 18-20 minutes, or until the cakes are golden, risen, and springy to the touch.
Allow the cakes to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely. Once cooled, store them in an airtight container for up to 3 days, or freeze them immediately.
Once the cakes are completely cool, carefully cut the tops off each cupcake and set them aside.
Spoon a dollop of raspberry jam onto the top of each cake base. Arrange a few fresh raspberries on top of the jam, then add a generous heaped teaspoon of clotted cream over the raspberries.
Place the reserved cake tops back onto the filled cakes. Lightly dust with icing sugar just before serving.
For an extra burst of flavour, gently warm the raspberry jam before spooning it onto the cakes.
If you don't have fresh raspberries, you can use other berries like strawberries or blueberries.
Ensure the cakes are completely cool before filling, otherwise the clotted cream will melt.
These splits are best enjoyed fresh, but if you need to make them ahead, store the unfrosted cakes and assemble just before serving.