shoofly cupcakes
(1 rating)
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.
(1 rating)
yield
24 serving(s)
prep time
15 Min
cook time
20 Min
Ingredients For shoofly cupcakes
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2 cboiling water
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2 tspbaking soda
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1 cdark molasses
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4 cflour, all purpose
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2 cdark brown sugar, firmly packed
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1 cbutter, very cold & cubed
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1/4 tspsalt
How To Make shoofly cupcakes
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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.
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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.
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3Cool for 10 minutes before removing from pans to wire racks to cool.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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