Savory cheddar cupcakes with caramelized shallots, leek and Brie frosting

Ingredients for 1 serving

Frosting:

1/3 cup 75 g of soft butter

75 g Castello® Brie

25 g of red pesto

1 teaspoon chili sauce

 

Cupcakes:

4 shallots

1 leek

1 tablespoon sugar

A little butter

2/3 cup 130g soft butter

2 tablespoons sugar

2 eggs

2/3 cup 100 grams of white flour

1/3 cup 50g whole wheat flour

0.5 tsp baking powder

1 teaspoon cayenne pepper

1 teaspoon dried thyme

30g grated Tre Stelle® Cheddar Cheese

Fool your guests with this starter disguised as dessert

Preparation

Frosting

1. To make the frosting whisk softened butter and Brie into a uniform mass. Add the pesto and chili sauce and stir well together. Let it set in the fridge.

Filling

2. Chop the onions and leeks.

3. Cook the onions slowly in butter in a frying pan over medium heat. When they start getting a little color add the sugar to kick start the caramelization. The onions are done when they have turned completely golden brown.

4. Remove the onions from the pan and fry the leeks briefly. Let both cool.

 

Cupcakes

5. Preheat oven to 180°C/350°F (hot air)

6. Beat the butter thoroughly until completely soft. Add sugar and whisk until fluffy. Whip in the eggs one at a time

7. In another bowl mix flour, baking powder, cayenne pepper and thyme. Whisk the dry and wet ingredients together and then carefully add the grated cheddar in the dough.

8. Fill each mold with about 1 tablespoon dough, so the bottom is covered. Add the onion and leek in the middle and add another layer of dough.

9. Bake for about 25-30min until golden and crisp. Let them cool before you decorate with the cheese frosting and a bit of fresh thyme.

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