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    You are in: Home / Recipes / Orange Ooze Cupcakes - B-S Recipe
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    Orange Ooze Cupcakes - B-S

    Average Rating:

    2 Total Reviews

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    • on November 09, 2010

      These were great for Halloween. I didn't have cider vinegar so used rice wine vinegar after reading through the recipe and deciding the acid was used for chemical reaction not taste so much. Would definitely make again.

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    • on December 28, 2008

      There were a few problems with this recipe, but they get four stars because they were still delicious! I made them as written. First, the cake did not rise around the filling. I'm not sure what to change to make that happen, but it did make for a very pretty cupcake. Also, the filling doesn't 'ooze', I didn't expect it to because of the egg, but I wanted to make it as written. I think it might work if you just eliminated the egg.The filling was more of cheesecake consistency. I also needed much more than the amount of food coloring stated to get a good orange color. I can't tell you how much or what ratio, I just kept adding until I was happy with it. The cake part was absolutely delicious with and without the filling! So, this wasn't exactly what I was expecting but still turned out great. Thanks!

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    Nutritional Facts for Orange Ooze Cupcakes - B-S

    Serving Size: 1 (76 g)

    Servings Per Recipe: 24

    Amount Per Serving
    % Daily Value
    Calories 264.4
     
    Calories from Fat 104
    39%
    Total Fat 11.6 g
    17%
    Saturated Fat 3.9 g
    19%
    Cholesterol 20.8 mg
    6%
    Sodium 190.6 mg
    7%
    Total Carbohydrate 36.9 g
    12%
    Dietary Fiber 1.0 g
    4%
    Sugars 23.2 g
    92%
    Protein 3.4 g
    6%

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