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Shoofly Cupcakes




Source of Recipe


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Shoofly Cupcakes

Tasteofhome.com � e-mail
Reviews rated this recipe 4.5 of 5 stars.
TOTAL TIME: Prep: 15 min. Bake: 20 min. + cooling
Yield: 2 dozen.

These moist old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store them out of sight. Somehow, we always figured out her hiding places! �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


**Editor's Note: This recipe does not use eggs.


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.

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.

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