Detachable form for cupcakes butter, the oven heated to 180 degrees. Boil water (slightly, add the poppy seeds, when the water with poppy boils strain it through a sieve, and Mac grind in a processor on low speed or mash these in a mortar. Raisins pour boiling water for 5 minutes, then squeeze the raisins dry and mix with a small amount of flour. Nuts crush with a rolling pin. Flour mixed with baking powder and sift. Beat eggs until white with sugar. brown sugar, vanilla, cream and salt, continuing to whisk, add the butter and vegetable. Then add the flour with the baking powder and beat until smooth, then add nuts, raisins, poppy and brandy, stir and pour the batter into the pan, bake for 30-40 minutes until tender (test with a skewer), the tops will crack a bit, as it should be, but that's OK, because we still will flip.

To give the cake to cool in pan, then carefully flip over and sprinkle with powdered sugar, it will be delicious if still warm cupcake to lubricate the warmed apricot jam.