Prepare mix according to bag instructions and place paper liners into conventional cupcake pan. Use a #16 blue scoop to deposit 1.5oz batter into each liner. Bake at 350°F until cupcakes spring back lightly when touched. Let cool completely. Use a small round cutter to remove the center of each cupcake and pipe in Bavarian creme filling. Knead rose food coloring into rolled fondant to desired shade and roll to 1/8 inch thick. Using a fluted round cutter, cut circles the same size as cupcake tops. Place on cupcakes. Mix rose food coloring into buttercreme. Use star tips to pipe designs on fondant.