1. Wash the raisins, scald them, and soak in hot water. Cover and let sit for about half an hour. 2. Preheat the oven to 210°C (410°F). Grease cupcake molds with oil or line with parchment paper. 3. Using a mixer, beat the butter with the sugar. While continuing to beat, add the eggs one by one, mixing until smooth. Then add the farmer cheese (or ricotta) and beat everything again until well combined. 4. In a separate bowl, mix the starch, flour, baking soda, vanilla (or vanilla sugar), and cinnamon. Gradually, tablespoon by tablespoon, add this mixture to the creamy batter, while continuing to beat. 5. Drain the water from the raisins using a sieve or colander. 6. Add the raisins to the batter and mix thoroughly. 7. Fill the molds with the batter, place them in the oven, and bake until a golden-brown color forms, about 20 minutes. 8. Check for doneness with a wooden toothpick. 9. Optionally sprinkle with powdered sugar.

   1. Wash the raisins, scald them, and soak in hot water. Cover and let sit for about half an hour. 2. Preheat the oven to 210°C (410°F). Grease cupcake molds with oil or line with parchment paper. 3. Using a mixer, beat the butter with the sugar. While continuing to beat, add the eggs one by one, mixing until smooth. Then add the farmer cheese (or ricotta) and beat everything again until well combined. 4. In a separate bowl, mix the starch, flour, baking soda, vanilla (or vanilla sugar), and cinnamon. Gradually, tablespoon by tablespoon, add this mixture to the creamy batter, while continuing to beat. 5. Drain the water from the raisins using a sieve or colander. 6. Add the raisins to the batter and mix thoroughly. 7. Fill the molds with the batter, place them in the oven, and bake until a golden-brown color forms, about 20 minutes. 8. Check for doneness with a wooden toothpick. 9. Optionally sprinkle with powdered sugar.