Savory Havarti Cupcakes with Double Crème White frosting

Fool your guests with this starter disguised as dessert.
Ingredients for 6 servings


1/3 cup of soft butter

1/3 cup Castello Double Crème White

1 3/4 tablespoons red pesto

1 teaspoon chili sauce



4 shallots

1 leek

1 tablespoon sugar

A little butter



1 stick plus 1 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

1 ounce grated Aged Havarti

Savory Havarti Cupcakes with Double Crème White frosting



Whisk softened butter and Double Crème White into a uniform mass. Add pesto and chili sauce and stir well together. Let set in the fridge.



Chop the onions and leeks. Cook the onions slowly in butter in a frying pan over medium heat. When they start getting a little color, add the sugar to start caramelizing. The onions are done when they have turned completely golden brown. 

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



Preheat oven to 350°F (convection). 

Beat butter thoroughly until completely soft. Add sugar and whisk until fluffy. Add in eggs one at a time, waiting until each is incorporated before whipping in another.

In another bowl, mix flour, baking powder, cayenne pepper and thyme. Combine dry and wet ingredients together and then carefully add the grated Aged Havarti to the dough.

In a cupcake pan, fill each mold with about 1 tablespoon dough, so the bottom is covered. Add onion and leek in the middle and add another layer of dough. Bake for about 25 to 30 minutes, until golden and crisp.

Let cool before decorating with the cheese frosting and a bit of fresh thyme. 

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