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Shoofly Pie Cupcakes

Servings 15 cupcakes

Ingredients

For the crumbs

  • 2 cups flour
  • 1 cup brown sugar
  • 1/4 cup unsalted butter room temperature
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cloves

For the syrup filling

  • 3/4 cup syrup I used Lyle's Golden Syrup. See my post on shoofly pie bars for other options.
  • 3/4 cup hot but not boiling water
  • 1 egg beaten
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

For the whipped cream

  • 1 cup heavy whipping cream
  • 2 tablespoons crumbs from above
  • 2 tablespoons sugar

Instructions

Prepare the crumbs

  1. In a small mixing bowl, mix all of the crumb ingredients together. I do this part by hand. The crumbs will be small and loose, like fine breadcrumbs.
  2. Set two tablespoons of crumbs aside to use in the whipped cream.

Prepare the syrup filling

  1. In a small mixing bowl, whisk together all of the syrup filling ingredients.

Prepare the cupcakes

  1. Preheat oven to 400 F.
  2. Fill the cupcake liners one third full with packed down crumbs.
  3. Pour about 3 tablespoons of the syrup over the crumbs. I used four tablespoons on mine and some of them overflowed in the oven.
  4. Top the syrup with another layer of crumbs.
  5. Bake for 10 minutes.
  6. Lower heat to 350 F and bake for another 20 minutes.

Prepare the whipped cream.

  1. Whip heavy whipping cream until it looks like whipped cream.
  2. Mix in crumbs and sugar.
  3. Pipe on warm cupcakes and enjoy!