Savory Cheddar cupcakes with Creamy White frosting

1 serving

Deceiving in appearance, rewarding in flavour – our recipe for Savoury Cheddar Cupcakes has every part of its delicate appearance packed with matching decadence. Topped with a cheese-swirl frosting, balanced tones of both heat and tartness are gained from aged Cheddar, fresh herbs and spices.

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ingredients

Frosting:

75 g of soft butter
75 g Castello® Creamy white
25 g of red pesto
1 tsp chilli sauce

Cupcakes:

4 shallots
1 leek
1 tbsp sugar
a little butter

130 g soft butter
25 g sugar
2 eggs
100 g of white flour
50 g whole wheat flour
½ tsp baking powder
1 tsp ground cayenne pepper
1 tsp dried thyme
30 g grated Castello® Mature cheddar

preparation

Preparation Frosting

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

Filling

2. For the filling: Chop the onions and leeks.

3. Cook the onions slowly in butter in a frying pan over medium heat.

4. 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.

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

Cupcakes

6. For the Cupcakes: Preheat oven to 180 ° C (hot air)

7. Beat the butter thoroughly until completely soft.

8. Add sugar and whisk into a uniform fluffy mass. Whip in the eggs one at a time.

9. In another bowl mix flour, baking powder, cayenne pepper and thyme.

10. Whisk the dry and wet ingredients together and then carefully add the grated Castello Mature Cheddar to the dough.

11. Fill each mold with about 1 tablespoon dough, so the bottom is covered.

12. Add the onion and leek in the middle and add another layer of dough.

13. Bake for about 25-30min until golden and crisp.

14. Let them cool before you decorate with the cheese frosting and a bit of fresh thyme.