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1
Preheat the oven to 325 degrees F. Line a 24 count regular-size cupcake pan with cupcake liners.
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2
In a heavy-duty mixing bowl, cream together the butter and shortening on medium speed.
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3
Add the eggs, 1 at a time, until completely combined.
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4
Scrape down the sides of the bowl with a rubber spatula.
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5
Add the superfine sugar with the mixer set to low speed.
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6
Once combined, set the mixer to medium speed and mix for 5 minutes.
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7
Sift together the cake flour, cinnamon, salt, and baking powder.
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8
Begin to add the sifted dry ingredients to the batter, alternating with the warm milk.
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9
In a separate bowl, blend the plantain with a hand mixer.
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10
Add the vanilla and the blended plantain to the batter.
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11
Fill the cupcake liners almost to the top.
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12
Bake until the cake bounces back when you touch it, about 25 minutes.
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13
Remove from the pan and place onto a tray to cool.
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14
Using a pastry bag and piping tip, frost the cupcakes with the Avocado Buttercream and top with 1 plantain chip.
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15
In a heavy-duty mixing bowl, cream the butter until light and fluffy.
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16
Add 3 cups powdered sugar.
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17
Scrape down the sides of the bowl with a rubber spatula.
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18
In a food processor, blend the avocados until smooth and add into the buttercream.
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19
Then add the remaining 4 cups powdered sugar.
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20
Preheat the oven to 325 degrees F.
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21
Thinly slice the plantain, place on a baking sheet, and sprinkle with sugar.
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22
Bake until the chips have browned completely, about 7 minutes.
