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Shoofly Cupcakes Exps19749 Rds2447887d10 26 1bc Rms 1

Shoofly Cupcakes

TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling YIELD: 2 dozen.
These were my grandmother's specialty. To keep them from disappearing too quickly, she used to store them out of sight. —Beth Adams, Jacksonville, Florida

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. Fill 24 paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake until a toothpick inserted in the center comes out clean, 20-25 minutes. Cool 10 minutes before removing from pans to wire racks to cool.

Nutrition Facts

1 each: 248 calories, 8g fat (5g saturated fat), 20mg cholesterol, 219mg sodium, 43g carbohydrate (26g sugars, 1g fiber), 2g protein.

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