- 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 make Shoofly pies but will make these cupcakes from now on. They are delicious!"
"These cupcakes turned out great. They are very moist & delicious. I like molasses but it seemed 1 cup would be too strong. I only used 1/2 cup of molasses. Next time I will try to reduce the sugar. They are not too sweet, I just like to limit the sugar in foods. My daughter made these with 3/4 cup of molasses & they were even more moist and still not too strong on molasses."
"They were ok but the were REALLY STRONG this recipie is more for people who like a more "interesting" flavor"
"Are these moist inside? They sound really good! I would not need to add extra spices as they would change the flavor of the authentic PA. Dutch recipe. I make a shoo-fly cake and the bottom stays moist and kind of gooey like the pie, and I wondered if the cupcakes retain that quality also?"
"Really good. I took the advice of others and added 1/8 teas.of cinnamon, ginger, and nutmeg. The next time I may up it to 1/4 teas. If you like molasses cookies you will like these light cupcakes."