Clotted Cream Splits
Indulge in these delightful raspberry and clotted cream cupcakes that are a treat for both the eyes and the taste buds. With a moist and fluffy texture, and a burst of fruity raspberry flavor complemented by creamy clotted cream, these cupcakes are a perfect tea-time addition or a sweet ending to any meal. Follow the simple steps to create these charming cupcakes and treat yourself with a bite of pure bliss.
— Constant Cookbook
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 almonds
- 175g unsalted butter , melted
- raspberry jam
- raspberries
- clotted cream
Instructions
- 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.
Cook Time
20M
Prep Time
PT15M
Yield
Makes 12 deep cupcakes
Nutrition
- Calories: 378 calories
- Fat Content: 26 grams fat
- Saturated Fat Content: 13 grams saturated fat
- Carbohydrate Content: 32 grams carbohydrates
- Sugar Content: 23 grams sugar
- Fiber Content: 1 grams fiber
- Protein Content: 6 grams protein
- Sodium Content: 0.33 milligram of sodium
Comments
No comments found.