Shoofly Cupcakes

• Vegetarian

• Condiments

  • 1 cup Molasses, unsulphured

• Baking & Spices

  • 1 tsp Baking soda
  • 1 cup Brown sugar, firmly packed
  • 3 cups Flour

• Dairy

  • 1/2 cup Shortening or butter

• Liquids

  • 1 1/2 cups Water

Found on craftycookingmama.com

Description

Ingredients

• Crumb / Dry Mixture:
• 3 cups flour
• 1 cup brown sugar, firmly packed
• ½ cup shortening or butter (room temp)
• Liquid Mixture:
• 1½ cups boiling water
• 1 teaspoon baking soda
• 1 cup unsulphured molasses

Directions

• 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 🙂