- 4 cups all-purpose flour
- 2 cups packed brown sugar
- 1/4 teaspoon salt
- 1 cup cold butter, cubed
- 2 teaspoons baking soda
- 2 cups boiling water
- 1 cup molasses
- Preheat oven to 350°. In a large bowl, combine 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.
- Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool 10 minutes before removing from pans to wire racks to cool. Yield: 2 dozen.
Reviews for Shoofly Cupcakes
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I recently made these for a church dinner, and they were a hot item! Everyone loved them!
I used black-strap molasses so they were quite strong tasting. I loved them but people who do not like molasses will probably not like these! They had a nice light texture too. I cut the recipe in half and it made about 15 cupcakes.
I made these last night. They are so yummy. The only thing I changed was added some spices like allspice, cinnamon, nutmeg, and ginger. Everything else I did per instructions. They are fabulous. My husband hates cake, but he at 5 of these last night. lol If you love molasses cookies, you will love these too.
Forgot, I also added a 1/8 t. each of ground ginger and nutmeg.
Made this because it is eggless. I also halved the recipe since this is the first time making it.It is DELICIOUS!! Changes I made were for 1/2 c molasses, I used 2 T molasses, 1/3 c sorghum and the remaining amount in honey. Baked them an add'l 10 minutes at 325. Used my texas-sized muffin pan and made 7 Texas-sized
cupcakes. Absolutely delicious.