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.
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.