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Shoo-Fly Cupcakes

Submitted by: maybeth on March 18, 2012
0 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 50 votes, average: 0.00 out of 5
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Shoo-Fly Cupcakes

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!

Difficulty: Easy

Servings: 18 cupcakes or maybe 24 depending on size

Cook Time: 25 min  

Ingredients

Crumbs:
2 1/2 cups flour
1 1/2 cups light brown sugar
1/2 cup butter OR margarine
1 teaspoon baking powder


Additional:
1 cup light brown sugar
1 1/2 cups boiling water
1 teaspoon baking soda

Directions

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.

Categories: Cupcakes, Desserts

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