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.
- 4 cups all-purpose flour
- 1 3/4 cups Golden Barrel Light Brown Sugar
- 1/2 cup Golden Barrel Coconut Oil
- 1/2 cup butter, softened
- 2 cups boiling water
- 1 cup Golden Barrel Supreme Baking Molasses
- 2 teaspoons baking soda
- 2 sticks butter, softened (salted butter was used in this recipe)
- 4 cups Golden Barrel confectioners' sugar
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 2 tablespoons crumbs (from reserve)
- pinch of salt
- 4-6 tablespoons milk or cream
- Preheat oven to 350 degrees. Prepare cupcake tins with paper liners
- Make the crumbs by mixing first 4 ingredients (flour, sugar, coconut oil, butter) together and set aside 2 cups of mixture for later use.
- Whisk together boiling water, molasses, and baking soda.
- Add crumbs (keeping reserved crumbs aside) and whisk together into batter. Batter will be very thin.
- Spoon batter into prepared cupcake tins. Fill 3/4 full. Sprinkle each cup with 1-2 tablespoons reserved crumbs.
- Bake 18 minutes. Cool on wire rack.
- Whip all ingredients in mixer until well combined and fluffy.
- Pipe frosting onto cooled cupcakes and sprinkle with remaining reserved crumbs.
Recipe was created and baked by Tara's Treats.
Am I missing something? Where do the “crumbs” come from? I don’t see them in the list of Cake Ingredients but they’re called for in the Cake Instructions (as well as the Icing Instructions). “…and set aside 2 cups of mixture for later use”??? Help!
Hi Doug. The crumbs come from the first 4 ingredients listed–you’ll see the instructions in Step 2. Simply mix the first 4 ingredients together and from that, set aside 2 cups. Hope that helps clarify. I will update the recipe instructions to hopefully make it less confusing. Thanks.
so I mix the 4 crumb ingredients together and set aside 2 cups of that and put the rest in with the molasses and baking soda mixture. Do we let it cool first? Then add 1-2 tbsp. in the cup cake mixture not stir in correct and bake.
I like to comment on the Shoefly cupcakes recipe that was in the brochure from Golden Barrel . I follow the directions but the center collapsed and mixture stuck to the paper tins. what do you feel I done wrong . instructions said to bake for 20 min or until done. How do i know when they are done?
Hi Paul. I’m sorry your cupcakes didn’t turn out right! One thing that comes to mind is maybe your baking soda wasn’t fresh. One way to check its freshness is to put some in a bowl then add a splash of vinegar to it. If it fizzes, it’s fresh; if not, throw it away and get some new soda. You’ll know the cupcakes are done when a toothpick inserted in the middle comes out clean. Hope you’ll try again–these cupcakes are worth it!
Another thing you can do to help with the sticking of the paper liners is to spray the liners after you put them in the pan. That should help!