Hi, my name is Kate.
I was born in London, have long brown hair, and a younger sister.
Sadly, no prince charming… yet.
Although some people compare me to Kate Middleton, I have to admit I haven’t been following the royal wedding coverage closely. I only realized how soon it was when my feed started filling with #royalwedding tweets on Twitter.
I enjoy a themed cooking challenge, so I raced to put together a recipe for the occasion:
Strawberries-and-cream cupcake, intended to be topped with Healthy Whipped Cream.
With under 24 hours to come up with a concept, make the cupcake, photograph it, and write the post, I took a few shortcuts—hence the soyatoo whipped topping in the photo. Please don’t tell the queen! 
I haven’t lived in England since I was a baby, so British desserts are not always familiar to me beyond a few references (like banoffee pie from the movie Love, Actually). Berries and cream instantly make me think of scones, but I didn’t have time to experiment with scone recipes. Instead I chose something I know well: the single-serving cupcake.
Married maidens (like Kate Middleton as of today) might want to double this recipe. While this single-lady cupcake isn’t a classic traditional treat, it is genuinely delicious.
If you prefer something more traditional, top the cupcake with a homemade healthy whipped cream. Alternatively, the cupcake is flavorful and sweet enough to enjoy without any topping at all.
Strawberries-n-Cream Cupcake
(Makes one cupcake, single-serving)
- 3 tbsp flour (I used white whole wheat; you can use all-purpose, a gluten-free blend, or whole wheat pastry)
- 1/4 tsp baking powder
- Heaping 1/16 tsp salt
- 1–2 tbsp chopped strawberries
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil (or substitute another oil; coconut gives a richer flavor and texture. For a fat-free option, use applesauce)
- 1 tbsp + 1 tsp milk of choice (use less if using a liquid sweetener)
- 1 tbsp sugar or 1 packet stevia (optional; I omitted it, but most people will want some sweetener)
Preheat the oven to 330°F (165°C). Combine the dry ingredients, then add the wet. Stir until just combined—do not overmix. Bake for about 17 minutes, though baking time will vary depending on flour and fat choice. You can also cook this in the microwave in a mug or small dish if you prefer.
Refer to the original single-lady post for nutritional information.
Did you watch the Royal Wedding?
Have you been following the coverage at all?
I didn’t watch the ceremony live, but I’ll certainly look through the photos—the gown, the cake, all the details—in the magazines and online. I wish the couple well; they seem to have a thoughtful, steady relationship and I admire the courage it takes to live under that kind of scrutiny. I don’t think I could handle being in the spotlight as a princess!
P.S. I made another royal-inspired cupcake once—click to see the recipe on my blog.