For the upside down topping:

• 2 Tablespoons melted vegan margarine
• 3 Tablespoons soft light brown sugar
• Small can of pineapple chunks (you'll only need a few)

For the cupcakes:

• 280 ml unsweetened soy milk
• 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:

• Handful of fresh raspberries
• Handful of mint leaves