I want to say a few words about the measure of ingredients used faceted glass grams per 200. It is important all the products to measure one container, then all the proportions are met, and the cake will turn out light and airy. This measure of weight is not specified in grams. So, raisins soaked in liqueur. I tried many liquors, chocolate, lemon, coffee, and cognac. But I stopped at "Sheridan's", the flavor combination of Irish cream and coffee blend in the context of the muffin dough. The zest of a lemon punch in a blender into fine crumbs.

Mix the semolina, lemon zest, vegetable oil, yogurt, sugar.

Here such it turns out the batter.

The apples remove the core and chop in a blender into small pieces. You can optionally grate the apples on a coarse grater.

Raisins and apples add to the weight of the semolina, stir and leave for 15 min.

Flour mixed with baking powder. To enter, add in the semolina mass.

Mix well. Mass will be pretty thick (specially showed that the blade for stirring is not falling).

Cake pan grease and petrusite flour or semolina. Spread the batter into the pan and flatten. I have a form with a diameter of 26 cm and a depth of 8 cm is quite large. If the form is smaller and smaller, the number of ingredients reduce by half, since the dough rises by about 2-3 cm and can run away (experimentally verified).

Bake in the heated oven at 190 With the first 20 minutes, then reduce temperature to 160 C and bake for another 25-30 min. Readiness test with a wooden skewer (best for barbecue - it's long and runs the entire depth of the cupcake). Ready cupcake-grandmother to pritrusit powdered sugar.

Here is the cupcake-grandmother is ready!

Help yourself with tea, coffee and compote of fresh fruit! Milk is also very tasty! The best part of the cupcake that it a soft and taste revealed in a new way. The cake obtained is not viscous and easy. Nice treats!