Life is getting back to normal, but I feel a little edgy and am having a hard time making decisions — especially baking decisions. Everything sounds tasty, but too complicated, too expensive, too rich or too much. I almost took the day off, when what should appear in my email but a note from Louise saying she was typing up a special recipe.
Straight from Pennsylvania, home of coconut eggs, Whoopie Pies, Hershey Bars and The Office, it’s Shoofly Cupcakes!
Have I ever mentioned that I don’t like Shoofly Pie? Yes, multiple times. But these cupcakes were very tasty and made with ingredients I had on hand here in temporary housing.
And they were simple. You make a quick molasses batter (it’s odd looking, until you add the flour)….
Divvy it up between muffin tins, top it with a crumb made of butter, sugar and flour, then bake.
The result is an interesting looking cupcake with an old fashioned molasses flavor and wonderfully soft crumb. Thanks, shortening! I know lots of people shy away from it, but it’s what the recipe called for and I must say it worked beautifully. The molasses gave it the cake plenty of flavor and I didn’t miss the salt. Most versions of this recipe don’t have salt, and Louise’s didn’t either.
For the butter in the crumb topping, I used unsalted. Louise doesn’t keep salted butter in the house so she uses unsalted too. For my tastes, I think I’d prefer a salted butter in the topping, but I’m not complaining. Thanks to Louise for sending me the perfect recipe for a day like today.
Shoofly Cupcakes (aka Molasses Crumb)
1 cup soft shortening
1 cup sugar
2 large eggs, well beaten
1 cup molasses (dark or light)
1 teaspoon baking soda, dissolved in 1 cup lukewarm water
3 cups all purpose flour
Cream shortening and sugar in a bowl; add eggs, blending well.
In a small bowl, combine molasses and dissolved baking soda and water. Slowly add to the creamed mixture. Gradually beat in the flour. Pour batter into paper cupcake liners 2/3 full.
1 cup flour
1 cup sugar
1/2 cup butter
Combine all ingredients and make into fine crumbs.
Sprinkle crumb topping over each cupcake. Bake at 375 for 25 minutes. Makes 18 cupcakes.
UPDATED: These were good, but this morning I found one that might be better. Taste of Home has a Shoofly Cupcake which uses all butter and has just enough salt to ramp up the flavor a bit.