Pineapple upside down cupcakes
For the base
1 can pineapple pieces, drained from their juice
70g brown sugar
75g unsalted butter, melted
For the cake
125g flour
150g caster sugar
1/2 tsp baking powder
1/4 tsp salt
60g unsalted butter, softened
120ml reserved pineapple juice from the can
1 large egg
1/2 tsp vanilla extract
For the topping
200ml double cream
30g icing sugar
12 glace or maraschino cherries