CRUMBS:

3 c. flour
1 c. brown sugar
1/4 c. shortening
1/4 c. butter

LIQUID:

1 1/2 c. boiling water
1 tsp. baking soda
1 c. molasses (or Karo)

Mix the crumb ingredients together. Save 1 cup of the crumb mixture to top cupcakes. Stir baking soda into boiling water. Add molasses and mix with the dry ingredients. Fill cupcake papers 1/2 full with batter. Top with reserved crumbs. Bake 20 minutes in a 350°F oven.

Yields 22-24 cupcakes.