Cupcakes on currant jam

3 eggs

1 glass sugar

1 glass flour

3 tablespoons brewed black tea

3 tablespoons currant jam

3 tablespoons vegetable oil

1 tsp vinegar

1/2 tsp soda

Break eggs into a bowl, add sugar, beat, add tea, butter, jam, stir until smooth, gradually introduce the flour, then add the vinegar, slaked soda and mix.

Pour batter into prepared molds, cooking cupcakes on currant jam in a preheated 180 degree oven for half an hour.