Shoofly Cupcakes with Cinnamon Crumb Icing
Let’s talk about these Shoofly Cupcakes with Cinnamon Crumb Icing, shall we?
Made with some of Golden Barrel’s finest products, they’re sure to make a lasting impression. And if you happen to hail from Lancaster County (or have a love for Dutch food), you’re seriously gonna love these. Think: shoofly cake with amazing icing. The cake part is sweetened with both Golden Barrel light brown sugar and Supreme Baking Molasses. The combination makes for a deliciously flavorful cake.
I wouldn’t even consider myself a huge shoofly fan. (If you have absolutely NO IDEA what I’m talking about, read here [and if you want to try a shoofly pie for yourself, you can order them here]). When I moved to Lancaster County many moons ago, I had no idea what shoofly pie was. Now many years later, I’d say this is my favorite form of shoofly. Yum.
Shoofly cake/pie is an interesting recipe. Much like whipping up an old-fashioned chocolate cake, you use boiling water when mixing up the batter. Always interested in the why of baking, my research (the ever-knowing Google and also confirmed by Miss Sally, the owner of Golden Barrel) told me that by adding boiling water, it helps “bloom the flavors and incorporate the batter.” Which to me, totally makes sense, considering the thickness of molasses. Definitely don’t want gobs of the sticky stuff throughout your cake.
And this icing…my oh my! Amazingly good. Not too sweet, and man…that butter taste! Infused with a slight cinnamon flavor and crumbs incorporated within the icing (and on top), this is an icing recipe that works well with its cakey counterpart. It will totally impress you.
Rich, deliciously moist cake paired with cinnamon crumb icing, this is a Lancaster County treat everyone needs to try.