1 deep bowl, 1 Hand mixer, 1 Bowl, 1 Mini food processor, 1 Fine grater, 1 Cutting board, 1 Small knife, 1 Citrus juicer, 1 Coarse grater, 1 Kitchen scale, 1 Teaspoon, 1 Tablespoon, 1 Rubber spatula, 12 Baking cups, 1 Muffin tin, 1 Wooden skewer, 1 Bowl, 1 Rolling pin, 1 Cookie cutter, 1 Wire rack
1 Separate eggs. Put whites in a tall vessel and yolks in a large bowl. Beat egg whites with a hand mixer until stiff and set aside.
2 Process the crackers in a mini processor into fine crumbs. Rinse lemon in hot water, wipe dry and finely grate the zest. Cut the lemon in half and squeeze.
3 Rinse apples, wipe dry and grate coarsely. Add to the egg yolk with cracker crumbs, hazelnuts, brown sugar, baking powder, lemon zest and 2 tablespoons of lemon juice.
4 Beat apple mixture with hand mixer. Fold in beaten egg whites with a rubber spatula.
5 Line 12 cups of a muffin tin with baking papers. Divide batter among cups and smooth surface with the back of a spoon.
6 Bake in preheated oven at 180°C (fan 160°C, gas: mark 2-3) (approximately 350°F) until a wooden skewer inserted in middle of cupcakes comes out clean, about 25 minutes. Remove from the oven and allow to cool completely in tin on a wire rack for about 35 minutes.
7 Meanwhile, knead marzipan with cocoa powder and roll out to about 3 mm (approximately 1/8 inch) thick with a rolling pin. Cut out bunnies with a small cookie cutter.
8 Beat crème fraiche with powdered sugar and 1-2 tablespoons lemon juice until creamy with hand mixer. Spread about 1 tablespoon of the frosting on each of the cooled cupcakes and sprinkle with pistachios. Garnish with marzipan bunnies and serve.