Plantain dulce de leche cupcakes

Ingredients

Cake:

• 6 tablespoons butter, softened
• 1/2 cup firmly packed brown sugar
• 2 eggs
• 1/2 cup self-rising flour
• 1/2 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon allspice
• 2/3 cup mashed plantains
• 1/3 cup dulche de leche
• 3 tablespoons milk

Dulche de Leche Buttercream Frosting:

• 1 and 3/4 cups powdered sugar
• 1 stick unsalted butter, at room temperature
• 1/2 teaspoon vanilla extract
• 3 tablespoons dulche de leche
• 1/4 teaspoon cinnamon

Bonbini:

• 2 ripe plantains, peeled and sliced
• 1 tablespoon salted butter
• 2 tablespoons brown sugar
• pinch of ground cinnamon

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Preparation

• Melt the butter, brown sugar and cinnamon over medium heat in a skillet. Arrange the plantains in the skillet and saute the pieces about 3 minutes per side or until the sugar caramelizes and the plantains get a nice dark coating of the mix.
• Preheat the oven to 350° F. Line a standard muffin pan with baking cups. Beat butter, sugar, and eggs in a small bowl with electric mixer until light and fluffy.
• Stir in sifted dry ingredients, mashed plantains, dulche de leche, and milk. Divide mixture evenly among baking cups; smooth surface.
• Bake for 20 minutes. Turn onto wire racks to cool. With an electric mixer, beat butter until pale and fluffy.
  
• Add powdered sugar on high speed, 1/4 cup at a time until desired consistency is reached.
• Add vanilla, dulche de leche, and 1/4 teaspoon cinnamon, beating on high speed for another minute. Pipe onto cooled cupcakes.

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