Pineapple Upside Down Cupcakes 
)Recipe makes 12)

12 slices of fresh pineapple
200g brown sugar
70g unsalted butter
1/4 cup pineapple juice (blended from fresh pineapple)
1/2 teaspoon ground cinnamon

2 1/2 cups of plain flour
200g unsalted butter, at room temperature
1 1/2 cup of caster sugar
4 free-range eggs, at room temperature
1 teaspoon vanilla extract
1 cup of milk
2 teaspoons baking powder

Instructions

Making the pineapple topping
1) Melt the butter in a saucepan over medium-low heat
2) Add brown sugar and pineapple juice until it has dissolved, then remove from heat.
3) Mix cinnamon to the sugar mixture

Making the vanilla cake
1) Preheat oven 175°C/350°F
2) Sift the flour and baking powder into a bowl
2) In another bowl, beat the butter with an electric mixer for 2 minutes until pale and light
3) Slowly add the sugar and beat for another 2 minutes
4) Add the eggs and vanilla extract and beat for another minute
5) Gently fold through the flour mixture with a wooden spoon until just incorporated. Make sure to scrape down the sides so that nothing is missed.

Assembling the cupcakes
1) Butter the muffin pan or ramekin
2) Scoop 2-3 teaspoons of the sugar mixture into the bottom of the ramekin
3) Place a pineapple slice on top
4) Spoon batter into the ramekin until three-quarters full
5) Bake for 20 minutes or until a skewer inserted into the middle comes out clean
6) Allow cakes to cool for 10 minutes before serving

Serve with a maraschino cherry!