Amish 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:

• 1. Preheat oven to 350 degrees. Prepare muffin tins with paper liners. Sift flour and sugar together. Cut cold butter into mixture with a fork until mixture is fine and crumbly. Reserved 1 cup of crumb mixture for topping. Dissolve cream of tartar and baking soda in cold water. Mix water and molasses into flour crumb mixture. Stir until blended. Fill each muffin cup about 2/3 full and sprinkle with reserved topping.
• 2. Bake at 350 degrees for 20-25 minutes, or until just done. Don't over bake, or cupcakes will be dry and not so good. Makes 24 cupcakes.

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:

• 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.

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.

Steps:

• 1. Preheat oven to 350 degrees. Line cupcake pan with liners and set aside.
• 2. In a large bowl combine flour,sugar,salt and butter. mix until it looks like a crumb topping. reserve 1/2 cup for the crumbs , set aside.
• 3. Add baking soda to boiling water, stir. This will foam up and will be added to the dry mixture.
• 4. Combine the wet ingredients to the dry and stir well.
• 5. Pour batter into prepared cupcake liners.
• 6. Sprinkle each cupcake with the reserved crumbs and bake.

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.