January's Munchie of the Month - Shoofly Cupcakes with Cinnamon Crumb Icing

Ingredients

Cake

• 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

Icing

• 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

Instructions

Cake

1. Preheat oven to 350 degrees. Prepare cupcake tins with paper liners

2. Make the crumbs by mixing the first 4 ingredients (flour, sugar, coconut oil, butter) and set aside 2 cups for later use.

3. Whisk together boiling water, molasses, and baking soda.

4. Add crumbs (keeping reserved crumbs aside) and whisk together into a batter. The batter will be very thin.

5. Spoon batter into prepared cupcake tins. Fill 3/4 full. Sprinkle each cup with 1-2 tablespoons reserved crumbs.

6. Bake for 18 minutes. Cool on the wire rack.

Icing

1. Whip all ingredients in a mixer until well combined and fluffy.

2. Pipe frosting onto cooled cupcakes and sprinkle with remaining reserved crumbs.