Michelle Evans-Fecci's pineapple upside down cupcake recipe | Macmillan Coffee Morning

Ingredients

• 200g butter/margarine
• 200g caster sugar
• 200g self raising flour
• 1/2 tsp bicarb
• 3 large eggs
• 1 tsp vanilla
• 2-3 tbsp milk
• 12 pineapple rings
• 2 tbsp Demerara sugar
• 150g softened butter
• 340g icing sugar
• 1/4 tsp coconut extract
• 1-2 tbsp milk
• Toasted desiccated coconut
• 12 maraschino cherries
• Edible glitter (optional)