Best 2 Shoofly Cupcakes Recipes
**Shoofly Cupcakes: A Sweet and Sticky Treat from Pennsylvania Dutch Country**
Originating from Pennsylvania Dutch Country, shoofly cupcakes are a delightful treat that blends the flavors of molasses, brown sugar, and spices. These cupcakes are moist and tender, featuring a rich, caramel-like filling and a crumbly topping. They're perfect for any occasion, whether it's a family gathering, a bake sale, or a simple afternoon snack. This article provides two delectable recipes for shoofly cupcakes: a traditional recipe that stays true to its Pennsylvania Dutch roots, and a modern twist that incorporates cream cheese frosting for an extra layer of flavor. Both recipes offer step-by-step instructions and helpful tips to ensure your cupcakes turn out perfect every time. So, preheat your oven and get ready to indulge in the sweet and sticky goodness of shoofly cupcakes!
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.
SHOOFLY CUPCAKES
Straight from Amish country in PA. For some reason, friends of mine tht don't care for Shoofly Pie love these. This recipe is different in that it uses NO eggs. If you can keep them around, they taste even better the next day.
Provided by CONNIE BOLDA
Categories Cakes
Time 35m
Number Of Ingredients 7
Steps:
- 1. •In a large bowl, combine the 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.
- 2. •Fill paper-lined muffin cups two-thirds full. Sprinkle with reserved crumb mixture. Bake at 350° for 20-25 minutes or until a toothpick inserted near the center comes out clean.
- 3. Cool for 10 minutes before removing from pans to wire racks to cool.
Tips:
- Use fresh ingredients: High-quality ingredients will result in a more flavorful cupcake.
- Follow the recipe carefully: Shoofly cupcakes are a delicate dessert, so it's important to follow the recipe precisely.
- Don't overmix the batter: Overmixing can make the cupcakes tough.
- Bake the cupcakes until a toothpick inserted into the center comes out clean: This will ensure that the cupcakes are cooked through.
- Let the cupcakes cool completely before frosting them: This will help the frosting to set properly.
- Enjoy the cupcakes fresh from the oven or store them in an airtight container at room temperature for up to 3 days: Shoofly cupcakes are best enjoyed within a few days of baking.
Conclusion:
Shoofly cupcakes are a delicious and easy-to-make treat that is perfect for any occasion. With their moist crumb, molasses flavor, and creamy frosting, these cupcakes are sure to be a hit with everyone who tries them. So next time you're looking for a sweet and satisfying dessert, give shoofly cupcakes a try. You won't be disappointed!
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