1. Preheat your oven to 180°C and spray a 12-hole cupcake tin with cooking spray.

For the upside down "topping":

1. In a small bowl, mix together the melted margarine and brown sugar. Place around 1 teaspoon of this mixture into each cupcake hole. You want the bottom to be just covered- you can add a little extra if necessary.

2. Slice your pineapple chunks into small pieces. Place 2-4 pieces in each cupcake hole, on top of the brown sugar mixture.

For the cupcakes:

1. Mix the soy milk and vinegar together then set aside for 5 minutes. This will act as your vegan buttermilk.

2. In a large bowl, mix together the flour and caster sugar.

3. Add your vegan buttermilk to the bowl, along with the oil and vanilla extract. Mix well until smooth.

4. Spoon the cupcake batter into your cupcake tin holes. Make sure the cake batter covers the pineapple and brown sugar mix.

5. Bake for 18-20 minutes, until a toothpick comes out clean.

6. 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.

For the frosting:

1. 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.

2. Top with a raspberry and a mint leave if desired.