Clotted Cream Splits is a modern English recipe (from Cornwall) for a classic yoghurt-based cupcake where the top is split off and the inside is filled with raspberry jam and clotted cream before serving. The full recipe is presented here and I hope you enjoy this classic British version of: Clotted Cream Splits.
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This is a classic modern British cupcake version from Cornwall that makes an excellent addition to cream teas. In effect it's a cupcake version of the traditional Cornish split.
To Serve:
raspberry jam
100g (3 1/2 oz) fresh raspberries
550g (20 oz) pot of clotted cream
icing sugar, for dusting
Method:
Beat together the yoghurt, eggs and vanilla extract in a jug.
In a bowl, mix together the golden caster sugar, self-raising flour, baking powder and almonds. Form a well in the centre of this mix then pour in the liquid ingredients. Quickly fold the ingredients together with a metal spoon but be careful not to over-work.
Line the cups of a 12-well muffin tin with paper cases then spoon in the batter (the cases will be quite full). Transfer to an oven pre-heated to 180°C (350°F, Gas Mark 4) and bake for about 20 minutes, or until the cupcakes are well risen and springy to the touch.
Turn out onto a wire rack and set aside to cool completely.
To serve, cut the tops off the cupcakes then spoon a dollop of the raspberry jam onto each cupcake. Top this with a few fresh raspberries then add a generous heated teaspoon of clotted cream. Replace the tops over the filling then dust with icing sugar and serve.
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