Shoofly Cupcakes Food
SHOOFLY CUPCAKES
Shoofly Cupcakes. A sweet, moist molasses PA Dutch & Lancaster County favorite made into fun little cakes. Oh, and this delicious treat can easily be made vegan by using shortening (which is traditional) instead of butter.
Provided by Amanda
Categories baked goods
Time 30m
Number Of Ingredients 8
Steps:
- Preheat oven to 350°. Line 24 muffin tins with cupcake liners.
- In a mixing bowl, combine flour and brown sugar.
- Using a pastry blender, cut in shortening/butter until pea sized crumbles.
- Reserve 1 cup crumb mixture. Set all aside.
- Boil water. Stir baking soda into water. Stir in molasses, remove from heat.
- Add liquid mixture into bowl of dry mixture. Stir until thoroughly combined.
- Fill paper lined muffin tins half full with batter.
- Sprinkle reserved 1 cup of crumb mixture evenly over tops of cupcakes.
- Bake for 20 minutes.
- Remove from oven, put tins on wire rack. Let rest for about 5 minutes and then remove cupcakes from tins and allow to cool completely on wire rack. Store covered.
- Enjoy :)
SHOOFLY CUPCAKES
These old-fashioned molasses cupcakes were my grandmother's specialty. To keep them from disappearing too quickly, she used to store the tempting goodies out of sight. Somehow, we always figured out her hiding places! -Beth Adams, Jacksonville, Florida
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 7
Steps:
- 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 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 : Calories 248 calories, Fat 8g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 219mg sodium, Carbohydrate 43g carbohydrate (26g sugars, Fiber 1g fiber), Protein 2g protein.
SHOO-FLY MUFFINS
Steps:
- Preheat the oven to 350 degrees F. Line two 12-cup muffin tins with paper baking cups and spray the papers with nonstick cooking spray.
- Mix together the flour, brown sugar, salt and allspice in a large bowl. Cut in the butter until the mixture is crumbly. Set aside 1/2 cup for the topping. Stir the water, molasses, oil, baking soda and vanilla into the remaining flour mixture.
- Fill the paper-lined muffin cups two-thirds of the way full with the batter. Sprinkle with the reserved crumb mixture. Bake until a toothpick inserted near the center comes out clean, 20 to 25 minutes. Cool for 10 minutes before removing from the pans and transferring to wire racks to cool.
SHOO FLY CUPCAKES
Another recipe from the 1980 version of the Grace Evangelical Congregational Church cookbook from Muir, Pennsylvania that was given to me by my Nana when I became an adult. This recipe was submitted to the cookbook by April Schaeffer. She didn't specify the amount the recipe yielded. So, I am guessing.
Provided by Sarah_Jayne
Categories Dessert
Time 35m
Yield 12-24 cupcakes
Number Of Ingredients 7
Steps:
- Mix dry ingredients together until crumbs form.
- Put aside 1/2 cup of crumb mixture.
- Mix together the wet mix ingredients.
- Mix together the dry mix bowl and the wet mix bowl until creamy.
- Pour into cupcake pans and top with crumbs that were set aside.
- Bake at 350 degrees for 15 to 20 minutes.
Nutrition Facts : Calories 343.2, Fat 8.8, SaturatedFat 2.2, Sodium 154.1, Carbohydrate 64.6, Fiber 0.7, Sugar 44.2, Protein 2.7
AMISH SHOO FLY CUPCAKES
Make and share this Amish Shoo Fly Cupcakes recipe from Food.com.
Provided by Mercy
Categories Dessert
Time 45m
Yield 24 cupcakes
Number Of Ingredients 7
Steps:
- Add baking soda to boiling water; then add molasses and set mixture aside.
- Make a crumb mixture from flour, brown sugar and margarine, and reserve 1 cup of this aside.
- Mix together the remaining crumb mixture, liquid mixture and applesauce.
- Pour (batter is thin) into cupcake pan lined with cupcake papers, and sprinkle reserved crumb mixture on top of each cupcake.
- Bake at 350°F for 20 to 25 minutes.
Nutrition Facts : Calories 150.4, Fat 2.1, SaturatedFat 1.2, Cholesterol 5.1, Sodium 77.9, Carbohydrate 31.7, Fiber 0.5, Sugar 17, Protein 1.6
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