in cream add water, bring to boil and brew the tea. Let stand until cool to room temperature, about 30-40 minutes. Here's a tea I have, well, very tasty.

While tea is brewing, from the fridge to get the butter and egg to all the products were at room temperature. Raisins pour hot water, let it soften, dry with a towel, even better a little cut, then the taste of the cake will be more vivid. Seeds lightly fry, then they will give all their flavor. When the tea is brewed, welding squeeze and throw, well, or wherever you want, but not in cake))), add in the brewed liquid sugar, honey, spices and bring to a boil, as it boils, immediately turn power off and allow to cool to lukewarm. You can put in a basin with cold water, but watch out to not become a cold and was slightly warm.

To soft butter add a pinch of salt and begin beating with electric mixer for about a minute, then add the egg and drive it into the oil.

Then add the warm butter-tea syrup, orange liqueur (you can substitute orange juice or just the zest) and whisk lightly with a mixer.

Then remove the mixer and with a spatula or spoon, but beat nothing more is needed. Sift 2 cups flour, starch, baking soda and baking powder. Add the flour mixture and mix gently.

Then add sunflower seeds and raisins, pre-coated in flour. Stir everything to be evenly, the consistency is very viscous, but not tight, with a spoon large drops semi-solid lump ))) don't know how else to explain it. Because of the warm ingredients and warm syrup, the dough is like a "custard" is not homogeneous, lumpy, as it should be. The main thing is not to knead it long. Therefore, if watery, add 0.5 cups of flour or less (more).

Form grease with oil, or to make paper, put the dough, flatten. To make the cupcake along the entire longitudinal section of the handle of the spoon so that when you exit steam, cupcake crack was smooth, as it should be all cupcakes and not swollen where she wants)) Bake in a preheated oven at 180 C for about an hour, test with a wooden stick. Should come out dry, so in 40 minutes you will need to check the oven at all different. If the cake will burn on top cover with foil, shiny side out.

The finished cupcake allow to stand for 10 minutes, remove from the mold, give a little to cool.

Cupcake sprinkle with powdered sugar and let it cool down completely.