The day before for the letters color the fondant in 24 small portions. Roll out each portion to a thickness of approx. 3 mm on some icing sugar and cut out letters. Place on baking paper and leave to dry overnight.
The next day for the dough, lay out the troughs of a muffin tray (24 small troughs) with the paper cups. Preheat the oven (electric cooker: 180 °C/circulating air: 160 °C/gas: see manufacturer).
Whisk butter, sugar and marzipan with the whisks of the mixer briefly at lowest setting, then at highest setting for about 4 minutes until creamy. Stir in the eggs one by one. Mix almonds, flour and baking powder and stir in.
Spread the dough on the tins. Bake in a hot oven for about 20 minutes. Leave to cool in the ramekins for approx. 5 minutes, then lift out and allow to cool completely.
For the Frosting, stir 50 g jelly with cream cheese until smooth. Cream butter and the rest of the jelly with the whisk of the mixer, stir in the jelly and cream cheese mixture briefly. Put into a piping bag with a large star-shaped spout (approx. 15 mm) and squirt a large tuff onto each cupcake.
Chill for about 1 hour. Before serving, sprinkle with sugar pearls and put the letters in the freezing.