Once in a while you hit it right on the nose! Ring the bell on the first swing! Loop the golden ring! This is one of those times when the stars align, flavors merge, and you get to say, this one was all mine! (Like most modes of art--fine or culinary-- it seems that there are no new ideas, just new ways to say the same things. This I have to say wasn't informed, built upon, or borrowed from anyplace in my conscious mind. My subconscious? That's a different and altogether stranger story.)
This is a fresh banana cupcake with cinnamon-sugar, velvet buttercream, topped with frosted flakes. Big surprise that you wouldn't have guessed from the night before. . . this breakfast is vegan. Though you wouldn't guess that considering this egg and dairy-free morsel is lacking any level of sinful goodness. The cake is moist and golden, bursting with fresh banana flavor and the velvet buttercream is silky and decidedly not too sweet--all the better to showcase the vibrant Vietnamese cinnamon. And crunchy frosted flakes? Well, who says vegan baked goods have to take themselves too seriously?