Shoofly Cupcakes

CONNIE BOLDA Recipe

By CONNIE BOLDA DuplinLady

Straight from Amish country in PA. For some reason, friends of mine tht don't care for Shoofly Pie love these. This recipe is different in that it uses NO eggs. If you can keep them around, they taste even better the next day.


Recipe Rating:
 1 Rating
Serves:
24
Prep Time:
Cook Time:

Ingredients

2 c
boiling water
2 tsp
baking soda
1 c
dark molasses
4 c
flour, all purpose
2 c
dark brown sugar, firmly packed
1 c
butter, very cold & cubed
1/4 tsp
salt

Directions Step-By-Step

1
•In a large bowl, combine the flour, brown sugar and salt. Cut in butter until crumbly. Set aside 1 cup for topping. Add baking soda to remaining crumb mixture. Stir in water and molasses.
2
•Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
3
Cool for 10 minutes before removing from pans to wire racks to cool.

About this Recipe

Course/Dish: Cakes
Other Tag: Quick & Easy