Picture by Jonathan Pollock

Makes: 24
Prep time: 10 minutes

A low fat cupcake – does it get any better than this? Angel food cake has got to be a dieter’s dream. It has no fat in it and means you get to have a sweet treat for only a few calories. Fabulous. So what if I was to tell you that by packing blueberries into them it not only makes them beyond scrumptious, but packs in a portion of your 5 a day too. Too good to be true? Not in this case.

10 free-range egg whites
1 teaspoon cream of tartar
1 teaspoon vanilla extract
250g white caster sugar
125g plain flour, sifted
24 large fresh blueberries

For the frosting
150g extra light cream cheese
400g icing sugar
½ teaspoon vanilla extract
150g blueberries

Heat the oven to 180°C/gas 4. Whisk the egg whites in a large bowl until foamy. Sprinkle the cream of tartar and the vanilla extract over them and continue whisking until the mixture is stiff but not dry. Add the sugar, 1 tablespoon at a time, whisking continuously until the mixture forms soft peaks.

Fold the flour in with a metal spoon, blending it thoroughly without breaking down the aerated egg whites.

Spoon the mixture into 2 cupcake or Yorkshire pudding tins with 24 cupcake cases. A large rounded tablespoon of the cake mix should be about right. Pop a blueberry gently into the centre of each cake, but be careful not to knock out to much air from the batter. Bake in the oven for 25 minutes, remove and leave it to cool.

To make the frosting, simmer blueberries on the stove until most of the berries burst and release their liquids. Mash gently with a wooden spoon and chill in the refrigerator for 30 minutes or until cold. Mix together the cream cheese and icing sugar until smooth. Add the vanilla extract and chilled blueberries.

Pipe or spread the frosting over the cupcakes and serve.