2) After cupcakes have cooled, take an icing tip if you have one (or something similar) and just poke the top of the cupcake. The metal will make a clean crisp hole - and the inside of the cupcake should just come out easily or come out with the metal tip. Toss (or eat) the insides. :-)
3). Next is the filling! You'll need a cup and a zip lock baggy for this.
*Put the baggy inside the cup and then fold the sides over the edge of the cup.
*Pour as much filling in as you can until it fills up the baggy. *Remove from cup and zip lock the baggy- after removing as much air as possible.
*Cut one of the corners of the baggy - just enough to let the bigger pieces of raspberry come out easily.
*Squeeze the filling into each of the "holes" you've made in the cupcakes! Watch out though! The filling comes out fast!
Okay- wow- don't you want to eat this already? Look at that juicy red raspberry filling!
4). Now for the fun stuff....
*Mix the icing color with the buttercream frosting.
*Once you get desired color - put as much frosting into a zip-lock baggy as you can (using same technique that you used with the raspberry filling)
*Cut corner of baggy
*Zip Lock the baggy after getting as much air out and squeeze as much icing as you can into the frosting tube. :-) (This is the clean way of getting the icing into these things) haha!
*Ready to ice the cupcakes!
*Ice cupcakes! (I used a star * icing tip).
5) Finish by putting a fresh flower, sprinkles, M&Ms, or whatever your heart desires on top! :-)
*The flowers actually stayed great until the next morning! :-)
~ENJOY~ I hope you like them!
As always~let me know if you have any questions at all! :-) And...if you end up trying these- let me know how they turn out! :-)