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