Beat the eggs with sugar in a lush cream-foam for at least 5 minutes. Not stopping to whisk, pour a thin stream of vegetable oil, then add the softened butter. Beat well until smooth on low speed of mixer.

Sift the flour with cocoa, semolina and baking powder into the egg mixture. Stir with a mixer at low speed. Pour the cream in a thin stream, continuing to stir. Add buckwheat flakes of TM "Mistral"- they can be a little stretch in the palms and stir again. In the last turn to alcohol – a liquor or like mine, cranberry tincture in brandy.

Pour the cranberries – I has not released – and with a spatula mix gently.

Spread the batter into the prepared cupcake form, better with a tube in the middle to ensure propekaemost. Bake in a preheated 200*With the oven before picking up the cupcake and easy setting. Then reduce heat to 180*C and bake until cooked - dry toothpick. Not to overdo! The finished cake is soft and springy.

The finished cake to cool on a wire rack and decorate according to their abilities. I poured dark chocolate and sprinkled with berries cranberries. Top protrusile a little icing sugar.

Served with fresh Cup of tea.