Shoofly pie (or shoo-fly) is a traditional Pennsylvania Dutch molasses pie. It has been twenty one years since I have tasted the pie, but I remember thinking it was delicious. I unfortunately equate that experience with mice, since after we dined at an Amish restaurant, I stopped at a bakery, and bought a bag of cookies. When we arrived home, I went to place the cookies in my pantry, only to have a furry creature scurry past my hand.
After I stopped screaming, I grabbed my three year old daughter, waved to my husband, and barked out orders about finding that effing mouse, and killing it. Until then, I would be sleeping at my mom's house, with our daughter.
Years later, my husband admitted that after he trapped the mouse, he relocated it to the woods. Argh!
The cupcake version, which I whipped up twenty one years after the mouse incident, is a Taste of Home recipe. It was a hit with my family, and with my husband's co-worker's. If you like gingerbread, you will enjoy these egg-free goodies.
Yield: 24 cupcakes
4 cups all-purpose flour
2 cups packed brown sugar
1/4 teaspoon salt
1 cup cold butter, cubed
2 teaspoons baking soda
2 cups boiling water
1 cup molasses
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 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.
Cool for 10 minutes before removing from pans to wire racks to cool.