Plantain Cake with Avocado Buttercream
- 1/2 cup unsalted butter
- 1/4 cup shortening
- 4 large eggs
- 2 cups superfine sugar
- 2 3/4 cups cake flour
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 tablespoon baking powder
- 1 cup warm milk
- 1 very ripe plantain (mostly black)
- 1 1/2 teaspoons vanilla extract
- Avocado Buttercream, recipe follows
- Plantain Chips, recipe follows
- 1 cup unsalted butter
- 7 cups powdered sugar, divided
- 2 ripe avocados
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
- 1 plantain
- Sugar, as needed
Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed. Add the eggs, 1 at a time, until completely combined. Scrape down the sides of the bowl with a rubber spatula. Add the superfine sugar with the mixer set to low speed. Once combined, set the mixer to medium speed and mix for 5 minutes.
Sift together the cake flour, cinnamon, salt, and baking powder. Begin to add the sifted dry ingredients to the batter, alternating with the warm milk. In a separate bowl, blend the plantain with a hand mixer. Add the vanilla and the blended plantain to the batter.
Fill the cupcake liners almost to the top. Bake until the cake bounces back when you touch it, about 25 minutes. Remove from the pan and place onto a tray to cool.
Using a pastry bag and piping tip, frost the cupcakes with the Avocado Buttercream and top with 1 plantain chip.
In a heavy-duty mixing bowl, cream the butter until light and fluffy. Add 3 cups powdered sugar. Scrape down the sides of the bowl with a rubber spatula. In a food processor, blend the avocados until smooth and add into the buttercream. Then add the remaining 4 cups powdered sugar.