"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shoofly Cupcakes Recipe

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This recipe for Shoofly Cupcakes, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Wednesday, August 20, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 cups all purpose flour
2 cups packed brown sugar
1/4 tsp. salt
1 cup cold butter, cubed
2 tsp. baking soda
2 cups boiling water
1 cup molasses

Directions:
Directions:
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. Fill paper lined muffin cups 2/3 full. Sprinkle with reserved crumb mixture. Bake at 350 for 20-25 minutes or until a toothpick comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool.

Number Of Servings:
Number Of Servings:
2 dozen

 

 

 

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