Shoofly Cupcakes

Baking By Pallison Updated 6 Sep 2010 , 6:14am by Pallison

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Pallison Posted 5 Sep 2010 , 7:18am
post #1 of 8

I'm going to be selling cupcakes at the area Sorghum Day Festival....sorghum is similar to molasses. I came across a recipe for Shoo-fly Cupcakes (based on the Shoo-fly pie), a molasses cake with a crumb topping, and thought it would be nice to offer a Sorghum cupcake along with my other flavors....sorghum can be substituted for molasses in recipes, so I'm going to try it...the crumb topping is flour, brown sugar and salt. However, I would like to put a frosting on the cupcakes but have no idea what to use....what would go well with the molasses cupcake....?
Any ideas....????

7 replies
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Pallison Posted 5 Sep 2010 , 8:49am
post #2 of 8

Here's the recipe for the Shoofly cupcakes to help with the flavor for frosting.....

Ingredients
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 (I'm using sorghum)
Directions
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. Yield: 2
dozen.

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LaurenLuLu Posted 5 Sep 2010 , 5:26pm
post #3 of 8

I like lemon and gingerbread together which has quite a molasses taste so maybe try a slightly tart lemon frosting?

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revel Posted 5 Sep 2010 , 6:30pm
post #4 of 8

I would try baking the topping on its own till brown let it cool. Then frost my cc's then sprinkle the topping on top.

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RubiPumps Posted 5 Sep 2010 , 7:06pm
post #5 of 8

Maybe a creamcheese?

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crazyladybaker Posted 5 Sep 2010 , 7:24pm
post #6 of 8

brown sugar buttercream?

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1234me Posted 5 Sep 2010 , 11:22pm
post #7 of 8

cream cheese was my first thought!

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Pallison Posted 6 Sep 2010 , 6:14am
post #8 of 8
Quote:
Originally Posted by revel

I would try baking the topping on its own till brown let it cool. Then frost my cc's then sprinkle the topping on top.




I will definitely do that, what a great idea....!!

Thanks for the ideas on the frosting....they all sound good. I think I'll do a practice batch and try your suggestions out....the brown sugar buttercream sounds delicious...but then so does lemon and cream cheese...!!! Oh what to do... icon_biggrin.gif

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