To make the marzipan : Chop and blend the macadamia nuts in a food processor until smooth. Add in powdered sugar 1/2 cup at a time until it is the consistency of a thick peanut butter.
The butter cream :.Blend the butter, soymilk, powdered sugar, and coconut extract in a mixer until smooth and thick. Place in the refrigerator until ready to use.
The mango cupcakes :Preheat the oven to 325 degrees F. Spray 3 cupcake pans with cooking spray. Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well after each addition.
Blend the mangos in a food processors until a fine puree. In another bowl, mix together the flour, baking powder, baking soda and salt. Add the mango mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. Stir in bag of white chocolate chips.
Assemble the cupcakes :.Place 4 pieces of the pineapples into the bottom of each cupcake cup. Pour enough batter into each cup to fill them half way full. Drop apx. 1-2 teaspoon of marzipan on to the batter in each cup. Top each cup with another layer of batter.
Place in oven and bake until edges turn golden brown. Once done, allow to cool. Turn each cupcake out of the pans, brush with rum. Using a pastry bag, swirl a small amount of coconut buttercream on each cupcake. Top each cupcake with reserved, chopped pieces of macadamia nuts.