Remove butter from wrappers and place in a bowl nearby so it's ready for when you need it. Have a spoon handy as well.

Beat eggs and yolks until they are forming soft peaks (this is best accomplished by using a stand mixer. While the eggs are beating, heat honey to 240°F in a heavy bottomed saucepan over medium heat. Try to use a pan that has a lip on the edge as I find that easier to hold in place while pouring the honey slowly into the eggs.

With mixer on medium high setting, dribble the honey down the edge (now you'll see why the pan with the lip comes in handy) of the mixer bowl. The reason you want to dribble the honey on the edge of the bowl is because it will cool just slightly which will keep the eggs from curdling.

Once all the honey is dribbled into the mixture, continue to beat until the egg and honey has cooled to room temperature. Do not add the butter until the mixture has cooled to room temperature, or the frosting will not emulsify as the butter will melt.

With the mixer on a medium setting, add butter one spoonful (about two tablespoons) at a time.

The mixture will turn soupy, but just keep adding butter in one spoonful at a time and as you near the last spoonfuls the mixture will emulsify into buttercream frosting!

Add vanilla and mix well.

Add food coloring into a small bowl . Mix thoroughly and add a few more drops, if necessary. Add to the buttercream frosting and mix well.

Once the cupcakes have completely cooled, use a cupcake corer or take a sharp knife and cut a circle in the middle of the cupcake.

Use the tip of the knife to dig out the center, leaving the bottom of the cupcake intact.

Fill the cupcake with raspberry curd filling.

Decorate the top of the cupcake with frosting.

Crumble the cupcake inserts and sprinkle over the top of the piped on frosting for decoration!