Shoofly Cupcakes
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
Eggs
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
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1Preheat 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.
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2Fill 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.
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