Shoofly Cupcakes
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.
Ingredients
- Crumb / Dry Mixture:
- 3 cups flour
- 1 cup brown sugar firmly packed
- 1/2 cup shortening or butter room temp
- Liquid Mixture:
- 1 1/2 cups boiling water
- 1 teaspoon baking soda
- 1 cup unsulphured molasses
Instructions
- 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.
- Enjoy :)
Tried this recipe?Let us know how it was!