These marzipan and pear cupcakes with caramel buttercream frosting are by blogger Sweetapolita (via Flickr), where you can find out more about making them and get the recipe. From the post:
I first learned of the sweet almondy goodness that is marzipan, back when I worked at my first job at Cafe Mozart–a German bakery in Kitchener, Ontario. Along with incorporating marzipan into some of the authentic baked goods, the pastry chefs would tint and shape the most adorable marzipan fruits and we would sell little clear cellophane gift bags of them tied with gold ribbon. The fact that this intrigued me as a teenager, should have been my first clue that I would have ended up here, but that’s another story. Sure they looked cute, but how good could a little hardened marzipan orange or banana taste? Well, if you like almonds and sweetness, pretty great. Who knew? That being said, marzipan is a wonderful ingredient to create almond cake and cupcakes from, among other almond-based treats. You can typically interchange almond paste and marzipan, depending on what you have on hand. The main difference between the two is that marzipan contains more sugar than almonds, and almond paste contains more almonds than sugar, but the consistency is very similar. It’s a soft-but-dense paste that can be kneaded, coloured, shaped, rolled, or, as with these cupcakes, included into the batter itself.
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