Hi, my name is Kate.
I was born in London, I have long brown hair, and I have a younger sister.
Sadly, no prince charming… yet.
Despite the similarities between Kate Middleton and myself, I must confess I’ve not been keeping up with the royal wedding at all. In fact, I didn’t even realize it was so soon until yesterday, when #royalwedding tweets bombarded me on Twitter.
Always up for a “theme cooking” challenge, I scrambled to create a recipe for the occasion:
Strawberries-n-cream cupcake, with Healthy Whipped Cream.
Or, rather, it would have been healthy cream if there’d been more time! With less than 24 hours to think up a recipe, make it, photograph it, and then blog about it, I had to take a few shortcuts (hence the soyatoo in the photo). Please don’t tell the queen! 
Having not lived in England since I was a baby, I was pretty clueless about British desserts (aside from a reference to Banoffi pie in one of my favorite movies, Love, Actually). I often think of berries and cream in association with my birthplace; normally with scones. However, time did not permit me to create a healthy scone recipe, since I’ve had no prior scone-making practice. Therefore, I turned to a recipe with which I do have previous experience—the single-lady cupcake!
Of course, married maidens (like Kate Middleton, as of today!) will need to double the recipe. Perhaps this single-lady cupcake is not truly traditional. But it is truly delicious.
For a more-traditional treat, do top with the above-linked healthy cream. Alternatively, this cupcake is sweet enough and flavorful enough that you can easily opt to eat it completely naked. (Interpret that statement however you wish.)
Strawberries-n-Cream Cupcake
(Makes one cupcake, Single-Lady style!)
- 3 tbsp flour (I used white-whole-wheat. You can use all-purpose, Bob’s gf, or even ww pastry)
- 1/4 tsp baking powder
- heaping 1/16 tsp salt
- 1 or 2 tbsp chopped strawberries
- 1/2 tsp vanilla extract
- 1 tbsp coconut oil (You can sub a different oil; however the coconut oil gives it a rich flavor and fun texture. You can use applesauce for a fat-free version.)
- 1 tbsp plus 1 tsp milk of choice (Use less if using liquid sweetener.)
- 1 tbsp sugar or 1 packet stevia (I omitted, but most people will want some sweetener)
Preheat oven to 330 degrees. Mix dry, then add wet. Mix until just combined (don’t overmix), and bake for 17 minutes or so. (Baking time will vary, depending on the flour and oil/applesauce you use.) Or, you can cook it in the microwave, in a mug or small dish.
See 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 this morning, but I most definitely will be interested to see the photos (the gown! the cake!) in People magazine. I wish them well and really hope it lasts; they seem to have a strong bond, not rushing into anything. And I admire her courage. As handsome as Prince William is (and as nice as he seems), I don’t think I could handle all the media scrutiny that comes with being a princess!
P.S. I have another royal cupcake: Click to see!
Yum!!!! I love cake recipes for one or two, and this is one you can bet I’ll make!! Looks scrumptious!! 🙂 Thanks so much for sharing the recipe! 🙂
Aw you’re so welcome! I hope you like it :).
Can I sub raw honey for the sweetener in this/and also the deep dish cookie??? Do you think it would make it too runny? also what about using coconut flour??? any luck with that?
I’ve not tried it, so you’ll have to experiment… if you use liquid sweetener in this recipe, just add a little less other liquid :). I wouldn’t use coconut flour, though. It has a crumbly texture and doesn’t hold up well when used alone in baked goods. It’s best mixed with other flours. Unless you WANT a super-crumbly muffin… that’s not always a bad thing!
My mother was slightly obsessed with following the wedding (good grief). But i must admit, when the coverage was on all day, I COULDN’T LOOK AWAY. I was completely addicted =). Also, the hats were completely fantabulous!!!
But i was wondering if you could sub peanut or almond butter for the coconut oil, or would that make the batter too dense? Or maybe that could be alleviated by mixing it with a little milk or water?? Hmmmm…. but either way this looks fantastic and i cant wait to try it!!!! Thanks for the recipe
You definitely can… but I think, like you said, you’ll just have to add a little bit of liquid to make a thinner batter. If you try it, let me know how it turns out! 🙂
I tried it using 1/2 T oil and 1/2 T peanut butter and oh My GOODNESS it was delicious!!!! i was slightly surprised by how strawberry-shortcake-y it was, it tasted excactly like one! thanks for the recipe
Thank YOU for trying it! I’m so glad it worked!
I went strawberry picking with my mom today and whatever didn’t make it into my mouth will go into this recipe
I hope you like it!!
This tasted great! I found that just half the amount of stevia was fine but then again, I might be like you and not be fully attuned to our sweet tastebuds. I tried it with whole wheat flour and found that it still tasted alright as long as you don’t mind a denser muffin which is actually the kind I like!
LOVED IT.
And I am neither vegan nor particularly health conscience.
Keep up the good work!
Aww! This put a huge smile on my face! 🙂
Tried theese now. I used ww flour, 1 tbsp oil, 1 tbsp milk, ½tsp honey and 3 small strawberries. I put it in mini muffin forms, so I got like 3 mini muffins. I only had them in the oven in 7 minutes. They were kind of gooey on the inside and crispy on the outside. DELICIOUS! Thanks for this recipe 🙂
Just tried the microwave version with 1t strawberry jam instead of fresh strawberries, some orange zest and a tiny bit of sweetener. Delicious! 🙂
Ooh I love your idea to use jam! Might have to try it too :).
Oh this is exactly what I was looking for tonight.. right now 🙂
I may have put just a tad too much strawberry — one large strawberry, one smaller one — as I got a lot of mushed strawberry in one of the two I made. That aside, I liked these even more than the banana muffuns! (BTW: I used one tbs wheat flour and 2 tbs all-purpose)
Mushy berry aside, I’m glad you liked them!