Pineapple Upside Down Cupcakes

I made a lovely new friend recently called Kristen, she emailed me to ask me questions about being an Entrepreneurial dietitian to a talk she was giving to students. She is a wonderful diabetes educator and personal trainer. She even volunteers on the board of a food pantry in Clemmons an area she doesn't even live in. Through her I made contact with them and volunteer by helping with their social media fell free to follow on twitter @Clemmonspantry. She came to visit me one day and brought me a lovely pineapple  such a treat I chopped it up and thought wouldn't it be cool to make mini pineapple upside down cupcakes. They turned out really well and were wonderfully moist.

Ingredients:

• 2 small eggs
• 4 oz of self raising flour
• 4 oz sugar
• 4 oz butter
• a about 1/4 cup of icing sugar 
• 1/4 of a chopped pineapple or enough to add a few chunks to the base of about 8 cupcake papers 

Method:

1. cream the butter and sugar until light and fluffy
2. add the eggs and flour
3. meanwhile line a muffin pan with cupcake paper and add a few chunks of pineapple to the bottom of each
4. then add the cake batter to about 1/2 way up to allow space to rise
5. bake at 350 for about 15 minutes
6. if desired make some icing by mixing icing sugar/confectioners sugar with water and top with a cherry 

Do you do any volunteer work?