Pineapple Right Side up Cupcakes

From "Vegan Cupcakes Take Over the World" these yummy little treats are delish! They don't use any eggs or dairy, but skeptics bewarned, these cupcakes aren't lacking in anything. I've used half and half whole wheat pasty flour and regular flour to great success. And in case you're wondering, one big can (20 oz) of crushed pineapple will yield enough for both the cupcakes and the topping.

• Ready In: 35 mins
• Serves: 12
• Yields: 12 cupcakes

Ingredients

• Cupcakes

• 1  cup flour
• 1  teaspoon baking powder
• 1⁄4 teaspoon salt
• 1⁄2 teaspoon ground cinnamon
• 1⁄2 teaspoon ground ginger
• 1⁄4 teaspoon allspice
• 1  cup crushed pineapple (in its own juice)
• 1⁄4 cup  oil
• 1⁄2 cup  plus 2 tablespoons sugar
• 1  teaspoon vanilla extract

• Topping

• 1  cup crushed pineapple (in its own juice)
• 1⁄4 cup sugar
• 1  tablespoon arrowroot (or cornstarch or tapioca flour)
• 1⁄2 teaspoon vanilla
• 12  maraschino cherries (or fresh raspberries)

Directions

1. Cupcakes:
2. Preheat oven to 350 degrees. Line a muffin pan with 12 cupcake liners.
3. Sift together flour, baking powder, salt, cinnamon, ginger and allspice.
4. Combine pineapple, oil, sugar and vanilla in blender and puree.
5. Add the wet mixture to the dry and mix well.
6. Pour batter into cupcake liners so they are half full.
7. Bake for 25-30 minutes.
8. Cool for at least 10 minutes on wire rack.
9. Topping:
10. Combine all ingredients in a small saucepan and bring to boil for 30 seconds stirring constantly.
11. Reduce heat to low and stir for one more minute.
12. Immediately scoop topping onto cupcakes.
13. Place cherry or raspberry on top.
14. Chill for 30 minutes.
15. Indulge!