Shoo Fly Cupcakes Recipes

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.

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.

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.

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.