A grown up twist on an old classic from your childhood, these splits still taste delicious
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
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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.
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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)
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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.