Clotted cream splits

afternoon tea baking powder buns cakes clotted cream cup cakes cupcake cupcakes fairy cakes ground almond ground almonds jam make ahead morning tea raspberries raspberry vanilla extract

N/A

Makes 12 deep cupcakes

Source

Ingredients

150ml pot natural yogurt

3 eggs , beaten

1 tsp vanilla extract

175g golden caster sugar

140g self-raising flour

1 tsp baking powder

100g ground almond

175g unsalted butter , melted

raspberry jam

raspberries

clotted cream

Method

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.

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)

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.