Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster County favorite made into fun little cakes. Oh, and this delicious treat can easily be made vegan by using shortening (which is traditional) instead of butter.
Preheat oven to 350°. Line 24 muffin tins with cupcake liners.
In a mixing bowl, combine flour and brown sugar.
Using a pastry blender, cut in shortening/butter until pea sized crumbles.
Reserve 1 cup crumb mixture. Set all aside.
Boil water. Stir baking soda into water. Stir in molasses, remove from heat.
Add liquid mixture into bowl of dry mixture. Stir until thoroughly combined.
Fill paper lined muffin tins half full with batter.
Sprinkle reserved 1 cup of crumb mixture evenly over tops of cupcakes.
Bake for 20 minutes.
Remove from oven, put tins on wire rack. Let rest for about 5 minutes and then remove cupcakes from tins and allow to cool completely on wire rack. Store covered.