(by Aunt Hazel [Haupt] Herman)
4 cups of sifted flour (measure before sifting)
2 cups of Domino Sugar (one white and one dark brown)
1 tsp salt
1 cup Crisco shortening - Mix these ingredients by hand until they get crumby. Take out 1 cup of this crumb mixture and save to top the cupcakes.
For the liquid part of the cake:
1 cup Brer Rabbit Green Label baking molasses
2 cups warm water
1 TBSP Arm and Hammer baking soda
Stir the molasses, warm water and baking soda by hand with a spoon. Stir crumb mixture into the liquid. Place cupcake liners into cupcake pans and fill each 2/3 full with the molasses batter. Sprinkle a few of the reserved crumbs on the top of each cupcake. Bake at 325 degrees for 25-30 minutes. Test if they're done using a toothpick. Poke a cupcake with toothpick after 25 minutes. If toothpick comes out clean, they're done. If it doesn't come out clean, leave them in a few more minutes and retest. Hint: bake just 1 cupcake as a test to see how long it takes in your oven.
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