Semolina pour the milk, stir and leave to swell for 15 minutes. Melt butter to cool to room temperature. Beat eggs to a froth with sugar and citric acid.

Add swollen semolina and butter. Beat not a long time. Add the flour and baking powder, whisking until smooth.

Put the dough in a paper capsule in one third and in the center of each cupcake to stick the apricots. I've had it fresh and I did not pre-soaked. Send cupcakes in the oven at 170-160 grams until tender. Focus on dry wooden skewer. The finished cakes to cool and decorate at its discretion.