Spun-Sugar Crowned Cupcakes

• 12 Devils Food Cupcakes (page 34)
• Dark Chocolate Frosting (page 302)
• Spun Sugar Crowns (recipe follows)
• 2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
• (makes enough for 12 cupcakes)

1. Using an offset spatula, spread frosting over middle of each cup-cake.
2. Refrigerate up to 3 days in airtight containers; bring to room temperature and top with spun sugar crowns just before serving.
3. Secure a long-handled wooden spoon under a heavy cutting board on the edge of counter, with the handle facing out and extending over the edge.
4. Place newspaper on the floor, directly under the cutting board.
5. Prepare an ice-water bath.
6. Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until sugar has dissolved.
7. Stop stirring.
8. Clip a candy thermometer to side of pan.
9. Cook until mixture turns pale amber and registers 300F (hard-crack stage) on the candy thermometer.
10. Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250F.
11. Dip the tines of a fork into caramel.
12. Holding fork about 2 feet above spoon handle, swing caramel back and forth like a pendulum in long arcs, allowing strands to fall in threads over the handles.
13. Let stand until ready to use, then gently gather some of the strands into a ball, shaping with the palms of your hands.
14. Repeat to make 12 crowns.

chocolate frosting, sugar, sugar, light corn syrup, water

Taken from www.epicurious.com/recipes/food/views/spun-sugar-crowned-cupcakes-389934 (may not work)