Pink Layered Cupcakes

Preheat an oven to 180 C / Gas 4. Line a standard muffin tin with paper cases.

Beat the sponge cake mix, water, vegetable oil and egg whites together on low speed for 30 seconds, then on medium for 2 minutes, until smooth. Fill paper cases 1/3 full with white batter; set aside.

Stir 4 drops of red food colouring into the remaining bowl of batter to make the batter pink, stir in the raspberry oil. Pour 1/3 of pink batter into a resealable plastic bag and set aside.

Mix more food colouring into the remaining bowl of pink batter until it is an orange/red colour and pour the batter into a resealable plastic bag. Cut a corner off the bag, stick the open tip into the centre 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 centre of the red batter and squeeze about 1 tablespoon pink batter into each paper case.

Bake the layered cupcakes in the preheated oven until a skewer inserted into the centre comes out clean, 15 to 20 minutes. Cool completely before frosting.