Today is #FoodBloggerLove day and I’m excited to participate this year. The event had a couple of ways to participate and I chose to be assigned another blogger and show them some love.
I received Amanda’s blog, Crafty Cooking Mama and was excited to learn we have a lot in common. We live about an hour from each other (crazy, right!?), we both enjoy wine and have kids and bully breed dogs.
I decided to make her recipe for Shoofly Cupcakes. I love Shoofly pie and these cupcakes tasted just like it. They’re packed full of molasses flavor and topped with sweet crumble. I would love to figure out a way to make the centers gooey like wet-bottom pie.
3 cups flour
1 cup light brown sugar, firmly packed
1/2 cup shortening (you can substitute butter)
1 1/2 cups boiling water
1 tsp baking soda
1 cup unsulphured molasses
Preheat oven to 350 degrees. Line 2 muffin tins (24) with paper liners, set aside.
In a large bowl, combine the flour and brown sugar. Using a pastry knife, cut in the shortening until it becomes pea-sized crumbles. Scoop 1 of the dry ingredients into a small bowl, set aside.
In a small saucepan, heat the water to boiling. Stir the baking soda into the water and molasses. Remove from the heat. Add the liquid to the dry mixture and mix until combined. Fill the muffin cups halfway and evenly top with the reserved crumb mixture.
Bake for 20 minutes. Remove from the oven and place the tin on a cooling rack. Allow to cool for 5 minutes and then transfer the cupcakes to a rack to completely cool.
Check out all the other recipes in #FoodBloggerLove in the link below!
Inlinkz Link Party
If you are a blogger who wants to participate in #FoodBloggerLove next year, make sure to join our Facebook group to know when sign-ups open!