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Chocolate and orange are perfect together in these fudgy morsels. To give them a moist brownie-like texture, I add mayonnaise. The cupcakes taste even better when served with a scoop of homemade ice cream.
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Nutritional Facts 1 serving (1 each) equals 273 calories, 13 g fat (3 g saturated fat), 4 mg cholesterol, 274 mg sodium, 37 g carbohydrate, 2 g fiber, 3 g protein.
Originally published as Chocolate Orange Cupcakes in Country Woman January/February 2003, p31
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Reviewed on Aug. 30, 2010 by cookadoodle
the recipe made 12+ cupcakes for me. i added a lot more orange juice to make the batter thinner. all in all i liked the cupcake, my husband thought it was too dry. after a few days in the fridge the cupcakes tasted better and more moist. also a good recipe for those watching their cholestrol
Reviewed on Aug. 31, 2008 by BuddyS
I found this to be very dry cup cake. Will not make it again.
Reviewed on Aug. 19, 2008 by varucca
these cupcakes were very simple to make, and they made a huge hit. everyone loved them. I'll definitely make these again.
Reviewed on Aug. 13, 2008 by martywad
The mayo is a substitute for eggs & oil. You can use it when you are making a small amount of corn bread also.
Reviewed on Aug. 12, 2008 by mmotteman
I believe the mayo is a substitute for eggs, so you might be able to use unsweetened applesauce in place of it. In many baking recipes, I substitute 1/4 cup of applesauce for 1 egg, so if it's 2 eggs, the amount of applesauce would be 1/2 cup, etc. Hope this helps!
Reviewed on Aug. 12, 2008 by gcho_kee
what can I substitute for the mayo
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