In a large bowl, cream together butter and sugar. Once light and fluffy add your pink food coloring. Start with a small amount and increase to reach your desired shade of pink. Blend well with butter and sugar.
Add in eggs, one at a time, beating well after each addition. Add in vanilla and beat well.
Combine the flour, baking powder, baking soda and salt in a separate bowl. Add 1/3 of the dry ingredients to the batter and beat until well combined. Add in 1/2 of the butter milk, beat until combined, followed by another 1/3 of the dry, then the remaining buttermilk and finally the remaining dry ingredients. The batter may look a bit lumpy after buttermilk is first added, but beat well and it will combine nicely.
Fill paper lined muffin cups two-thirds full and bake at 350 degrees for approx 20-25 minutes or until a toothpick inserted into the center comes out clean. Watch the cupcakes closely in the last few minutes of baking so that they do not over brown. Allow to cool for ten minutes before removing from pan, then transfer to a wire rack to finish cooling.
After cupcakes have cooled, unwrap 12 cupcakes and put them into a large bowl. Add in approximately 1/4 cup of frosting. Using a fork (or hands) work to blend the two together. Continue adding small amounts of frosting to reach your desired consistency for your cake pops. Roll you cake pop mixture into 12 balls (you will likely be able to get more then 12, so extra cake pops, yay!). Place on a plate or baking sheet covered with wax or parchment paper. Place in the refrigerator for at least 30 minutes to chill. Once chilled, prepare your chocolate coating according to package directions. One at a time, dip your cake pops into chocolate coating and place them on wax paper, allowing the chocolate to harden.
With remaining frosting, pipe or frost your cupcakes. Once frosted, top each with a cake pop ball. Place in your Bella Couture Cupcake Wrapper and enjoy!