Page 142 - Cupcakes

4. Chocolate Buttercream (page 319)

5. Chocolate Syrup Frosting (page 330)

5. Meanwhile, prepare the Pineapple Buttercream: Place the butter in a large

mixing bowl, and blend with an electric mixer on low speed just until the butter
is creamy, 10 seconds. Add the sugar and 2 tablespoons of the pineapple juice
and blend on low until the mixture is creamy and combined. If it seems too
thick, add the remaining pineapple juice and continue blending until creamy.
Then increase the mixer speed to medium-high and beat the frosting to
incorporate air and lighten it, 20 seconds.

6. Place a heaping tablespoon of frosting on each cupcake and swirl to spread it
out with a short metal spatula or a spoon, taking care to cover the tops
completely. Top each with a banana chip, if desired. Place these cupcakes,
uncovered or in a cake saver, in the refrigerator until the frosting sets, 20
minutes. The cupcakes are ready to serve.

Store the cupcakes, in a cake saver or under a glass dome, at room
temperature for up to 3 days or in the refrigerator for up to 1 week. Or freeze
them, wrapped in aluminum foil or in a cake saver, for up to 6 months. Thaw the
cupcakes overnight in the refrigerator before serving.