A fluffy vegan cupcake topped with sticky brown sugar and pineapple.
Preheat oven to 180C / 350F and prepare two 12 hole cupcake tins. If the tins aren't non-stick, spray each hole with cooking spray.
In a large bowl, cream together the butter and sugar until pale and fluffy.
Add the plant-based milk, flour, baking powder, apple cider vinegar, and pineapple juice if using. Fold everything in gently until it forms a smooth, creamy cake batter.
In a separate bowl, mix together the melted butter and brown sugar. Place 1 teaspoon in each cupcake hole. You want the bottom to be just covered, so add a little extra if necessary.
Slice your pineapple chunks to around 1/2 an inch thick. Place 2-4 pieces in each cupcake hole, on top of your brown sugar mixture. Be careful not to overload the pan as this will weigh your cupcakes down too much.
Spoon the cupcake batter into the moulds, around 1.5 tablespoons in each one. Make sure the cake batter covers the pineapple and brown sugar mix.
Bake for 40 minutes- the cupcakes should come out golden brown on top.
Allow the cupcakes to cool for 10 minutes, then turn them out onto a wire rack to cool completely. If any of the cakes get stuck in the pan when your try to turn them out, run a butter knife around the edge then try again.
Prepare your frosting by mixing all of the frosting ingredients together until smooth. Pipe or spoon a little bit onto the centre of each cupcake.
Top with a raspberry and a mint leave if desired.
*store in an airtight container for up to 4 days.