1 (18.25 ounce) package white cake mix 1 1/4 cups water 1/3 cup vegetable oil 3 egg whites 8 drops red food coloring Preheat an oven to 350 degrees F (175 degrees C). Line a standard muffin tin with paper cupcake liners. Beat the cake mix, water, vegetable oil, and egg whites together until smooth. Fill cupcake liners 1/3 full with white batter; set aside. Stir 4 drops of red food coloring into the remaining bowl of batter to make the batter pink. Pour 1/3 of pink batter into a resealable plastic bag and set aside. Mix more food coloring into the remaining bowl of pink batter until it is an orange/red color and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the center of each cup of white batter and squeeze in about two tablespoons of red batter. Cut the corner off the bag with the pink batter, stick the open tip into the center of the red batter and squeeze about 1 tablespoon pink batter into each cup. Bake the layered cupcakes in the preheated oven until a toothpick inserted into the center comes out clean, 15 to 20 minutes. Cool completely before frosting.
Rainy day cupcake! Divide vanilla cake batter. Add blue food coloring to one half, and blue sprinkles to the other. Fill cupcake tins with the blue batter first to create the 'puddle', then fill with the sprinkle batter to create the rain drops. White whipped icing as clouds, and top it all off with an umbrella topper.