Comments on: Chocolate-Mayonnaise Cupcakes with Caramel-Butterscotch Buttercream Frosting

By: Renee Schettler Rossi

Renee Schettler Rossi — Mon, 16 Jan 2012 13:29:08 +0000

High praise, Amanda! Many thanks. Yes, it’s a keeper of a book. Thanks so much for letting us know…

By: Amanda

Amanda — Mon, 16 Jan 2012 00:19:00 +0000

Made these today… So amazing! My husband said they are the best cupcakes he’s ever had! And i own the book this recipe came from, highly recommend it!

By: Renee Schettler Rossi

Renee Schettler Rossi — Wed, 07 Dec 2011 02:22:49 +0000

Looooove to hear about foolproof frostings–and foolproof recipes in general. Appreciate it, Alicia!

By: Alicia

Alicia — Wed, 07 Dec 2011 01:01:43 +0000

I have this cookbook, and have made this recipe many many times. It’s the best frosting I’ve ever had, and everyone I’ve made it for has loved it. As long as you’ve cooked the egg mixture long enough, it always emulsifies eventually!

By: Ashlee

Ashlee — Wed, 06 Jul 2011 15:16:44 +0000

Hey, this is soooo great!!! I’m goin 2 try this right away!!!!! I think my boyfriend, his family, and my family will really really really like these!!!

By: Maria Peplowski

Maria Peplowski — Wed, 02 Mar 2011 16:03:37 +0000

Hi Bob, I made this last night. The technique is exactly the same as that for making Swiss Meringue Buttercream (SMB). At some point while adding the butter, it sometimes “curdles” or looks like it isn’t going to come together or emulsify. You do need to fully incorporate the butter between each addition to the egg mixture. If it looks like it’s going to break, keep whipping without adding any butter until it comes together. As Brenda mentioned, making sure that the butter is very soft will help. I take out my butter the night before I plan to make my standard recipe for SMB or I cut up the cold butter into teasponn sizes and let it sit for about an hour so that it gets very soft.

This frosting is so good that I would encourage you to try this again.

By: Brenda Carleton

Brenda Carleton — Mon, 28 Feb 2011 23:06:04 +0000

Bob, did you manage to get it to emulsify? How heartbreaking for a recipe not to come together as expected. It took me nearly half an hour, then suddenly came together, sort of like making homemade aioli. When you first add the cool butter it seems almost wrong. (I was wishing I had added it softened but wanted to follow the recipe.) It did make me nervous at first, and I was beginning to wonder. Did you flatten the butter before adding? I admit that my butter was maybe a touch warmer than cold if that makes sense. More like cool.

Would this be something you would be willing to give another try? Now that I know how it works, I will be making this again–the flavour and texture are heavenly. Really and truly.

By: Bob

Bob — Mon, 28 Feb 2011 02:16:51 +0000

Still waiting for the buttercream to magically emulsify…i gave up 20 minutes after the last butter went in. :(

By: Ethan

Ethan — Sun, 05 Dec 2010 09:38:46 +0000

Tried it … a little more challenging to make than your average cupcakes but totally worth it. Didnt want to splurge on buying a whole bottle of buorbon when you only need so little, so I replaced it with Scotch (12 yrs) and did just fine. Cake kept moist and tasty, and the frosting is perfect to go with. Would recommend it!

By: David Leite

David Leite — Sat, 23 Oct 2010 17:44:17 +0000

CKR, when you make them hop back over here and let us know what you think!