1 c. soft shortening
1 c. sugar
2 eggs, well beaten
1 c. dark molasses
1 tsp. baking soda
1 c. lukewarm water
3 c. sifted flour

CRUMB TOPPING:

1/2 c. flour
1/4 c. sugar
1/4 c. butter

In a bowl, cream the shortening thoroughly, gradually add the sugar, beating until light and fluffy. Add eggs, blending well.

In a small bowl combine the molasses and dissolve baking soda and water, slowly add to creamed mixture. Gradually beat in the sifted flour. Pour batter into paper lined muffin pans, filling 2/3 full.

In a bowl combine flour, sugar and with a pastry blender cut in the butter until the consistency of coarse crumbs. Sprinkle over the top of each cupcake. Bake at 375 degrees for 25 minutes.

Makes 2 1/2 dozen.