For the dough, whisk the butter, brown sugar, marzipan paste and the pulp of the vanilla bean until fluffy and add a pinch of salt. Gradually stir 2 whole eggs and the yolks of 4 eggs into the butter mixture until it is nice and smooth. Beat the whites of 4 eggs with powdered sugar until creamy (not too firm) and then stir into the egg-butter mixture.
Mix flour and ground almonds in a bowl and gently fold into egg-butter mixture. Mix grated lime zest with ground almonds and Baileys Original and fold into the mixture as well.
Place the 12 cupcake baking cups in the wells of a cupcake tray. Pour in the batter. Bake in the preheated oven at 190 °C (gas: level 3-4 / convection oven: 170 °C) for approx. 25-30 minutes.
For the matcha tea ganache, mix 200 ml cream with honey and matcha tea and bring to the boil briefly. Dissolve white couverture and cocoa butter in the hot mass and puree with a hand blender. Mix 100 ml cream, Baileys Original and butter into the hot mass and leave to cool for two hours.
Then whip the mass with a blender (alternatively: hand mixer) until it is ready to be piped. Spread the topping nice and roughly over the cupcakes with a pastry scraper or knife (the cupcakes must be completely cooled).
Flip the remaining white chocolate block over and scrape chocolate flakes from the smooth side of the block with the sharp inside edge of a knife. The cupcakes can then be frosted with white s