Pina Colada Cupcakes – Free from Sugar

I have been experimenting for ages now to make a sugar‑free frosting that is pipeable, tastes good and would fool anybody into thinking it was sugar free — and by jiminy I finally cracked it! Ladies and gentlemen, I give you the Pina Colada cupcake with a coconut frosting that is to die for… not literally… please… I wouldn’t want that on my conscience… x

What you need

Cupcakes

• 150g Xylitol sugar substitute (available from health food shops)
• 200g baking margarine
• 4 medium eggs
• 250g self‑raising flour
• 200g tinned pineapple (in natural juice), finely chopped and well drained

Frosting

• 1 packet sugar‑free vanilla flavoured Angel Delight
• 200g full‑fat cream cheese
• 100g creamed coconut
• 100ml Malibu
• 100ml milk
• 30g milk powder
• 100g dried pineapple for the tops (optional)

What you do

Make the cupcakes

1. Preheat the oven to 180°C (160°C fan) and line 2 × 12‑hole cupcake tins with 15 paper cupcake cases.
2. Cream the butter and xylitol in a large bowl until soft and creamy.
3. Add the eggs one at a time, beating well after each addition.
4. Fold in the flour, followed by the finely chopped pineapple, and mix well.
5. Spoon the mixture into the prepared paper cases and bake for 18–20 minutes or until the cakes are well risen, firm to the touch and lightly golden. (They won’t brown as much as normal cakes due to the lack of sugar.)
6. Cool in the tins to prevent the paper cases coming away from the cakes.

Make the frosting

1. Grate the creamed coconut into a large bowl and add the Malibu. Mix well until it forms a smooth, lump‑free paste.
2. Add the remaining ingredients and whisk until thick, creamy and pipeable.
3. Place into a piping bag and pipe generous swirls onto each cooled cupcake.
4. Top with a small piece of dried pineapple, if using.