Raspberry & White Chocolate Cupcakes

wanted to make something sweet for the weekend, and I hadn’t baked cupcakes in a while.
I prefer I play around with recipes and hope they turn out well.
I made these gluten free.
You will need:
1.5 cups gluten free self raising flour 
1/2 cup unsweetened almond milk
1/2 cup powdered stevia
1/2 block dairy free white chocolate, chopped
1 cup mixed berries ( I used mainly raspberries)
2 tbs Natvia icing sugar

I used Sweet William brand dairy free chocolate, Almond Breeze almond milk and the berries I used from frozen.
Combine all ingredients, reserving about a quarter of the chocolate, and place in patty pans and bake at 180 degrees for 20 minutes. 
Once cooled melt the remaining dairy free chocolate with a tablespoon of almond milk & two tablespoons icing mixture. Top each cupcake with a dollop of icing, a few extra berries & any chocolate shavings. 

These came out moist & almost a cross between a muffin and cupcake. 
Refrigerate these but leave to sit out of the fridge for about 20 minutes before consuming.

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