cupcake with white chocolate and cranberries

to the lovers of  cupcake this is great recipe contains cranberries  and  white chocolate try it 
ingredients:
225 g flour semi-complete rice
35 g corn flour
35g ground almonds
30 g of millet bran
2 tbsp cornstarch

1.5 tsp baking powder
1/2 tsp baking soda
1 pinch of salt
1 egg
35 g sugar 75 g {for sweet teeth}
25 ml of maple syrup {50 ml for sweet teeth}
1/2 tsp vanilla powder
2 full tbsp soy yogurt (or plain yogurt)
170 ml vegetable soy milk (add a little if the dough seems too thick)
4 tablespoons ice water
Zest of one lemon (optional)
50 ml of almond oil
75 g white chocolate, coarsely chopped into pieces
A few handfuls of fresh cranberries
method:
Preheat oven to 175 ° C. Lightly grease muffin cups if necessary.
In a bowl, whisk the egg and sugar briskly until the mixture turns white. Add almond oil, yogurt, vanilla powder, lemon zest and ice water.
In another bowl, mix a pinch of salt, flour, bran, millet, almond powder, cornstarch, baking powder, baking soda,
Slowly add the soy milk until desired consistency. And gently stir in cranberries. Place a few pieces of white chocolate on top of each muffin.
Pour the batter into the pans 2/3 full and bake for 20 to 26 minutes depending on the size of muffins and oven.
Remove from oven and let cool before removing from pan.
http://www.epicesetmoi.be/2013/02/muffins-aux-cranberries-chocolat-blanc-sans-gluten.html