Shoo-fly Cupcakes Recipe

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Shoo-fly Cupcakes
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Ingredients:

  • 1/2 cup shortening
  • 1/2 tsp salt
  • 1 cup molasses
  • 1-1/2 cups boiling water
  • 1 tespoon baking soda

Directions:

  1. Mix flour, sugar, shortening and salt together.
  2. Reserve 1 cup for crumbles.
  3. Mix molasses, boiling water and baking soda.
  4. Combine with dry mixture.
  5. Fill individual cups of paper-lined cup cake pan with mixture and top with crumbles.
  6. Bake at 350° for 25 minutes.
  7. Makes about 24 cupcakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 170.18 Kcal (713 kJ)
Calories from fat 39.84 Kcal
% Daily Value*
Total Fat 4.43g 7%
Sodium 56.82mg 2%
Potassium 234.49mg 5%
Total Carbs 31.39g 10%
Sugars 19.42g 78%
Dietary Fiber 0.47g 2%
Protein 1.56g 3%
Iron 1mg 5%
Calcium 40.2mg 4%
Amount Per 100 g
Calories 293.21 Kcal (1228 kJ)
Calories from fat 68.65 Kcal
% Daily Value*
Total Fat 7.63g 7%
Sodium 97.89mg 2%
Potassium 404mg 5%
Total Carbs 54.08g 10%
Sugars 33.46g 78%
Dietary Fiber 0.81g 2%
Protein 2.69g 3%
Iron 1.6mg 5%
Calcium 69.3mg 4%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • cholesterol free

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