Photo: Plantain Cake with Avocado Buttercream Recipe
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
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:
- 1 cup unsalted butter
- 7 cups powdered sugar, divided
- 2 ripe avocados
- 1 tablespoon vanilla extract
- 1/4 teaspoon salt
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
Plantain Chips:
- 1 plantain
- Sugar, as needed
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.
Notes
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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Read all 8 reviews
By melissa in chicago
on May 04, 2012
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I made this for a friend's birthday and it got great reviews. I made a 9" layer cake rather than cupcakes; baked for 38 minutes. I found it to be a smidge dry - not sure if I should have taken it out of the oven a minute earlier (I checked the pans at 35 minutes and they weren't done or if it's because I used skim milk. I had a little bit of frosting left but not so much that I would recommend making a smaller batch (for a layer cake, anyway. The buttercream recipe doesn't state when to add the vanilla and salt - I added it with the avocado. I would definitely make this again.
By Kcarberry941
on March 14, 2012
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Really yummy! Cake was good texture and flavor, the frost recipe is a lot though, I would cut it in half the next time I use it. Use a big plantain for more flavor in the cake. For the plantain chips I used Splenda and they came out nicely! Thank God for Kitchen-aid or this would have been quite a bit of work.
By stormsteel_4389803
NY
on September 01, 2011
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I just made these cupcakes and for the amount of work I put into them, I wasn't impressed at all. The cake is okay, but the frosting is way to sweet. I could have easily cut two cups of the powdered sugar from the frosting. The cupcake itself was sort of bland, couldn't taste any plantain in it at all.
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