Marzipan & Pear Cupcakes with Caramel Buttercream

INGREDIENTS

1 cup

+ 2 teaspoons (240 g) unsalted butter, at room temperature, cut into small pieces

240 g

marzipan, such as Odense Marzipan

3/4 cup

granulated sugar

1/2 tsp

pure vanilla extract

large eggs, at room temperature

1 cup

+ 1 tablespoon (140 g) all-purpose flour, sifted

1 1/2 tsp

baking powder

1/2 tsp

salt (4 g)

1/4 cup

ground almonds

1/2 cup

diced pear

1 cup

sugar

1/4 cup

water

1/4 cup

heavy cream (whipping cream)

1 1/2 cups

unsalted butter, at room temperature

large egg whites (120 g)

1 tsp

pure vanilla extract

salt

240 g

marzipan

Gold luster dust

Gold non-toxic glitter (aka disco dust), optional

for stem, optional