Vegan Pineapple Upside Down Cupcakes

For the upside down topping:

• 2 Tablespoons vegan margarine melted
• 3 Tablespoons brown sugar soft, light
• pineapple chunks you'll only need a few, small can

For the cupcakes:

• 280 ml soy milk unsweetened
• 1 Tablespoon apple cider vinegar
• 230 g self-raising flour
• 180 g caster sugar
• 6 Tablespoons sunflower oil (or melted vegan margarine)
• 2 Teaspoons vanilla extract

For the frosting (optional):

• 150 g vegan margarine
• 500 g icing sugar
• 1 Teaspoon pineapple flavouring (or vanilla extract)

To decorate:

• raspberries fresh, handful
• mint handful of leaves