Zutaten für Shoo Fly Cupcakes
- 1 ½ cups all-purpose flour
- ¾ cup packed light brown sugar
- Baking Powder
- Shortening
- Hot Water
- 1 teaspoon baking soda
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ½ cup molasses
- ½ cup milk
- ¼ cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
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Zubereitung von Shoo Fly Cupcakes
- Preheat oven to 350°F (175°C). Line a 12-cup muffin tin with cupcake liners.
- In a large bowl, whisk together 1 ½ cups all-purpose flour, ¾ cup packed light brown sugar, 1 teaspoon baking soda, ½ teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg. Set aside ½ cup of this dry mixture for topping.
- In a separate bowl, whisk together ½ cup molasses, ½ cup milk, ¼ cup vegetable oil, 1 large egg, and 1 teaspoon vanilla extract.
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed until just combined. Do not overmix.
- Fill each cupcake liner about ¾ full.
- Sprinkle the reserved dry crumb mixture evenly over the tops of the cupcakes.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the tin for a few minutes before transferring them to a wire rack to cool completely. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
6 g
Sugar
176g
Fat
10g
Carbs
21g
Recipe Tags (Choose a tag and find related recipes!)
60 Minutes Or Less Time To Make Course Cuisine Preparation Occasion North American Low Protein Healthy Cupcakes Desserts American Oven Holiday Event Vegetarian Cakes Dietary Low Sodium Low Cholesterol Amish Mennonite Healthy 2 Northeastern United States Pennsylvania Dutch Low In Something Taste Mood Sweet Equipment
