Plantain Cake with Avocado Buttercream

Total Time:
52 min
Prep:
20 min
Cook:
32 min

Yield:
24 cupcakes
Level:
Intermediate

Ingredients
  • 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
  • Avocado Buttercream:
  • 1 cup unsalted butter
  • 7 cups powdered sugar, divided
  • 2 ripe avocados
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • Plantain Chips:
  • 1 plantain
  • Sugar, as needed
Directions
  • 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.

Avocado Buttercream: Plantain Chips:
  • Preheat the oven to 325 degrees F.

  • Thinly slice the plantain, place on a baking sheet, and sprinkle with sugar. Bake until the chips have browned completely, about 7 minutes.

This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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