I got this recipe MANY years ago from my very fine sister, Debbie. I like the cupcakes much better than Shoo Fly Cake because the cupcakes do not use molasses. These cupcakes are ‘too fresh’ the day you make them, but then, the longer you have them, the more moist they get (if they’re not all eaten right away!) and taste sooo good! It’s amazing how they continue to moisten when they do not contain molasses. And if you use lactose-free margarine, as I do, then they are lactose-free. I love these cupcakes!
Servings: 18 cupcakes or maybe 24 depending on sizeCook Time: 25 min
2 1/2 cups flour
1 1/2 cups light brown sugar
1/2 cup butter OR margarine
1 teaspoon baking powder
1 cup light brown sugar
1 1/2 cups boiling water
1 teaspoon baking soda
Combine Crumbs ingredients and reserve 1 cup.
To remaining crumbs, add Additional ingredients.
Fill paper baking cups 3/4 full. Top with one teaspoon crumbs (from the 1 cup reserved.)
Bake at 350 degrees for 25 minutes.
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