The Bakinglady 

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 cup cake with a coconut frosting that is to die for...not literally...please.... I wouldn't want that on my conscience.... x

What you need

150g Xylitol sugar substitute (available from Health food shops)

200g baking margarine

4 medium eggs

250g self raising flour

200g of tinned pineapple (in natural juice), chopped into small pieces and drained of its juice

Frosting

I packet of sugar free vanilla flavoured Angel delight

200g full fat cream cheese

100g creamed coconut

100mls Malibu

100mls milk

30g milk powder

100g dried pineapple for the tops (optional)

What you do

Preheat the oven to 180c or 160c for a fan oven and line 2x 12 cupcake tins with 15 paper cupcake cases.

Cream the butter and xylitol in a large bowl until soft and creamy then add in the eggs one at a time beating well after each addition.

Fold in the flour followed by the finely chopped pineapple and mix well. Spoon the mixture into the prepared paper cases and bake in the preheated oven for 18-20 minutes or until the cakes are well risen, firm to the touch and a light brown colour (they won’t go as brown as normal cakes due to the lack of sugar in them). Cool in the tins to prevent the paper cases coming away from the cakes.

To make the frosting

Grate the coconut cream into a large bowl and add the Malibu, mix well to ensure it becomes a lump free paste.

Add the remaining ingredients and whisk until thick and creamy and becomes a pipeable consistency. Place into a piping bag and pipe swirls of the frosting on top of each cooled cupcake then top with a small piece of dried pineapple.