Clotted cream splits

Ingredients

• 150 ml pot natural yogurt 
• 3  eggs beaten
• 1 tsp vanilla extract 
• 175 g golden caster sugar 
• 140 g self-raising flour 
• 1 tsp double-acting baking powder 
• 100 g ground almond 
• 175 g butter unsalted melted
• 12 servings raspberry jam 
• 12 servings raspberries 
• 12 servings clotted cream 

Equipment

• bowl
• oven
• wire rack
• pot
• spatula

Directions

1. Line a 12-hole muffin tine with paper cases and heat oven to 190C/fan 170C/gas
2. In a jug, mix the yogurt, eggs and vanilla extract.
3. Put the dry ingredients, plus a pinch of salt, into a large bowl and make a well in the middle.
4. Add the yogurty mix and melted butter, and quickly fold in with a spatula or metal spoon dont 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)
5. 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.
6. Put the tops back on, then dust with icing sugar to serve.