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1
For the cake batter: Preheat the oven to 325 degrees F. Line cupcake pans with 30 cupcake liners.
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2
Sift together the all-purpose flour, pistachios, almond flour, baking powder, salt and baking soda in a large bowl and set aside.
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3
In the bowl of a stand mixer with a paddle attachment, cream the sugar and eggs until light yellow in color, about 3 minutes.
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4
Mix in the oil until combined.
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5
Add the sifted ingredients and mix until incorporated.
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6
Mix in the buttermilk.
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7
Scrape down the sides of the bowl, add the almond emulsion, vanilla and green coloring and mix until incorporated.
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8
Fill the cupcake liners three-quarters full with batter.
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9
Bake until an inserted toothpick comes out clean, about 25 minutes.
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10
Let the cupcakes cool 15 minutes, and then pull them from the pans and place on a cooling rack or baking sheet to cool completely.
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11
For the frosting: In the bowl of a stand mixer with a whisk attachment, combine the egg whites and cream of tartar and whip at medium speed until frothy.
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12
Add 1 1/2 cups of the sugar and whip at high speed until stiff peaks form.
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13
In a saucepan, stir the remaining 1/2 cup sugar into 1/2 cup water.
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14
Put a candy thermometer in the pan and place the pan over medium-high heat.
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15
When the simple syrup reaches the soft-ball stage (235 to 245 degrees F), immediately pour it into the egg whites while the mixer is on low speed.
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16
Once all the syrup is added, turn the mixer to high and whip until the bottom of the bowl is cool, about 15 minutes.
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17
Add the butter and whip until smooth and silky.
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18
Add the raspberries and vanilla and mix until incorporated.
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19
Put the frosting in a pastry bag with the desired decorating tip.
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20
Pipe one low swirl of frosting on top of each cupcake.
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21
Roll out the marzipan with a rolling pin and cut into heart shapes.
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22
Dust each heart with silver luster dust and place one in the center of each frosted cupcake.
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23
Special equipment: piping bag with decorating tip and heart-shaped cookie cutter
