Shoofly Cupcakes
Please Note: This recipe does not use eggs
4 cups flour
2 cups packed brown sugar
1/4 tsp salt
1 cup cold butter, cubed
2 tsp baking soda
2 cups boiling water
1 cup molasses
In a large bowl, combine the flour, brown sugar, and salt. Cut in the butter until crumbly. Set aside 1 cup for the topping. Add the baking soda to the remaining crumb mixture. Stir in the water and the molasses. Fill the paper-lined muffin cups two-thirds full. Sprinkle with the reserved crumb mixture. Bake at 350 F for 20-25 minutes or until a toothpick inserted comes out clean. Cool for 10 minutes before removing from the pans to wire racks to cool. Makes 2 dozen
Recipe Source: Taste Of Home - Beth Adams
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