Makes approximately 12


150g slightly salted butter

150g Billington’s Unrefined Golden Cater Sugar

2 medium eggs

2 tsp lemon extract

150ml soured cream

180g Allinson Nature Friendly White Self Raising Flour

40g ground almonds


80g softened butter

100g full fat cream cheese

120g Silver Spoon icing sugar

1 tsp Nielsen-Massey Vanilla Bean Paste

200g mascarpone cheese


Preheat the oven to 170/Gas mark 3.

Line a muffin tray with 12 paper cases. Cream together the butter and sugar until the mixture looks pale and creamy. Add the eggs one at a time then add the lemon extract. Mix in the sour cream followed by the flour and ground almonds. Once the ingredients are fully incorporated spoon the mixture into the cake cases. Bake in the oven for 20-25 minutes. The cakes are ready when you tap the top of one and it springs back. If the top stays dented in then give them another two to three minutes and try again. Alternatively insert a skewer into the centre of one, if it comes out clean then they are ready to be taken out. Place on a cooling rack and allow to cool.

To make the icing:

Beat the butter and cream cheese together. Add the icing sugar along with the Nielsen-Massey Vanilla Bean Paste and beat for another two to three minutes. Finally fold in the mascarpone and then use a palette knife to spread the icing over the cooled cupcakes.

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