Savoury cupcakes with caramelized onions, leek and Double Cream Brie frosting

Fool your guests with this starter disguised as dessert.
1 serving


  • 75 g of soft butter
  • 75 g Castello® Double Cream Brie (halfmoon)
  • 25 g of red pesto
  • 1 teaspoon chili sauce


  • 4 onions or shallots 
  • 1 leek
  • 1 tablespoon sugar
  • A little butter


  • 3 tablespoon soft butter
  • 1 3/4 cups sugar
  • 2 eggs
  • 1/2 cup white flour
  • 1/4 cup whole wheat flour
  • 1/2 teaspoon baking powder
  • 1 teaspoon cayenne pepper
  • 1 teaspoon dried thyme
  • 30g grated mild cheese
Savoury cupcakes with caramelized onions, leek and Double Cream Brie frosting



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


Chop the onions and leek.

Cook the onions 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.

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


Preheat oven to 180°C.

Beat the butter thoroughly until completely soft. Add sugar and whisk into a uniform fluffy. Add eggs and whip in one at a time.

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.

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.

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.