Spun-Sugar Crowned Cupcakes
Golden tendrils of spun sugar formed into a “nest” make a dramatic cupcake topper. Despite its delicate appearance, spun sugar is actually pliable and requires no special handling (except during the cooking stage, when the caramel must be cooked to the proper temperature). The spun sugar should be used the same day; let it drape over the spoon, then shape threads into balls just before placing on a frosted cupcake.
Recipe information
Yield
makes 12
Ingredients
Spun Sugar Crowns
Preparation
Step 1
Using an offset spatula, spread frosting over middle of each cup-cake. Refrigerate up to 3 days in airtight containers; bring to room temperature and top with spun sugar crowns just before serving.
Spun Sugar Crowns
Step 2
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. Place newspaper on the floor, directly under the cutting board.
Step 3
Prepare an ice-water bath. Bring sugar, corn syrup, and the water to a boil in a heavy saucepan over medium-high heat, stirring until sugar has dissolved. Stop stirring. Clip a candy thermometer to side of pan. Cook until mixture turns pale amber and registers 300°F (hard-crack stage) on the candy thermometer. Plunge pan into ice bath to stop the cooking; let cool, stirring occasionally, until caramel registers 250°F.
Step 4
Dip the tines of a fork into caramel. 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. Let stand until ready to use, then gently gather some of the strands into a ball, shaping with the palms of your hands. Repeat to make 12 crowns.
