Pineapple Upside Down Cupcakes (Vegan)

Ingredients

•  1 can (20 ounces) pineapple slices, drained, juice reserved
•  12 maraschino cherries, cut in half
•  400g - Self Raising Flour
• 240g - caster Sugar
• 2 teaspoons - Baking Powder
• 400ml - Almond Milk
• 160ml - sunflower Oil (can also use vegetable oil)
• 2 tablespoons - Vanilla Extract

Method

1. Preheat oven to 180c / 350f / Gas mark 4
2. Spray a regular-size muffin cups with cooking spray.
3. In a large bowl mix together the self-raising flour, sugar and baking powder
4. Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly
5. Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture
6. Lay two slices of pineapple on top of each. Place half of the cherry sliced up in the center of the pineapple pieces.
7. Put a quarter cup of the mixture in each cup.
8. Bake for 20 to 25 min or until golden brown