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 thin 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 to make a smooth batter.

4. Divide the cupcake batter between 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 you 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.