I want to make cupcakes, with that really gooey icing on the top.

[Yorkiegirl]

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No COD cupcakes , Anna I am no longer a dentist am now starting up my own cake business, doing weddings, clebrations, coporate events etc.

cupcakes are a special sort of cake you could buy in the 70's

'cupcake' is American for 'fairy cake'

Is 'ganache' Ponce for 'chocolate goo'?

Ganache is chocolate melted into hot cream then whisked and cooled. Is that the same as "goo"?

yes

CoV .. kindly post recipe and instructions for your a) swiss buttercream and b) goo ganache

CoV, yyy that is goo.

Gü do pots of chocolate goo - it's called Saucy Little Pots or something, and they're far too fecking small, but delish. Cadbury's do those cupcakes (not fairy cakes.)

You can get both from Ocado.

Swiss buttercream

12 oz egg whites (about 10 large egg whites
20oz granulated sugar
3 lbs unsalted butter, room temperature
2 Tbsp lemon extract, almond extract, orange extract, or pure vanilla extract or up to 3 fl oz light rum, framboise, pear William, or kirsch (or whatever flavouring you fancy)

1. Lightly whisk egg whites and sugar together over simmering water until egg-white mixture is hot to touch or all sugar has dissolved
2. Pour hot whites into a room-temperature bowl and whip with a wire whip until double in volume on MEDIUM-HIGH speed. When the mixer stops, the meringue should not move around in the bowl. Meanwhile cut up butter into 2-inch pieces. (The butter should be slightly moist on the outside but cold inside.)

1. On your mixer, remove the whip and attach the paddle. Add half the butter into the bowl immediately and pulsate the mixer several times until the meringue has covered the butter completely. To pulsate the mixer, turn it on and off in a jerky motion. This forces the butter on the top to the bottom of the bowl. Add the balance of the butter and pulsate mixer several times. Slowly increase the mixer's speed, starting with the lowest speed and increase the speed every 10 seconds until you reach a MEDIUM-HIGH speed.

1. Continue beating until the mixture begins to look light and fluffy. Stop the mixer and scrape the bowl. Reduce speed to LOW. Add flavouring and continue to beat on LOW speed for a minute. Then beat on MEDIUM-HIGH speed for an additional minute.

1. Leftover buttercream can be placed in plastic containers with lids and kept in the freezer for up to 3 months. Defrost completely (several hours) and rewhip before using.

"leftover" - what does this mean, please?

Chocolate Ganache

8 ounces semisweet or bittersweet chocolate, cut into small pieces

180 ml heavy whipping cream

2 tablespoons unsalted butter

1 tablespoons cognac or brandy (optional)

Place the chopped chocolate in a medium sized stainless steel bowl. Set aside. Heat the cream and butter in a medium sized saucepan over medium heat. Bring just to a boil. Immediately pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir with a whisk until smooth. If desired, add the liqueur.

To make a glaze or coating: 1 part cream to 3 parts chocolate.
To make a truffle filling: 1 part cream to 2 parts chocolate.
To make a light filling: 1 part cream to 1 part chocolate. When barely warm and liquid ganache can be poured over a cake or torte for a smooth and shiny glaze.
If cooled to room temperature it becomes a spreadable filling and frosting. Refrigerated ganache can be whipped for fillings and frostings or formed into truffles.

HTH

I'm gonna add my tuppence worth here.

The best fairy cakes/cup cakes/muffins are made from fairy cake batter, which are put into muffin cases.

Followed by adding the best icing, which is from the packets one finds in the supermarkets for royal icing like Tate and lyle .

The secret is to make sure that you only have a tiny bit of batter in the muffin cake a maximum 1 teaspoon, this then leaves room for the icing which you flood on top. Leave the cakes with the icing to set for half an hour before adding the decorations of your choice, sweets dolly mixture etc.

I have made these and sent them to school for my childrens birthday's and all the other kids go mad for them cos they really look and taste great.

Hope this helps

farkin' 'ell CoV .. dats a whole lot of icing .. gulps at 10 egg whites

Twig. I make batches of up to 150-200 cupcakes for events, so it isn't a lot. However it is a tad time consumming to make, so even for one batch of a dozen I make more than I need then next time around it is quick.

I can't believe you put store bought icing above homemade with the best quality ingredients.