In a large Mixing Bowl, combine Cake Mix, Oil, Buttermilk and Egg Whites.

Mix with Hand Mixer for about 2 minutes.

Transfer about a cup of the batter to a small glass Measuring cup or any container with a spout. Set aside.

Transfer half of the remaining batter (about a cup) to a medium Mixing Bowl.

Add half of the unsweetened Cocoa Powder to each of the Mixing Bowls (Note: Do NOT add it to the batter in the Measuring Cup as we want to keep that white.)

To make the Red Velvet, add about a small amount of Red Food coloring to one bowl. Mix with Hand Mixer until Cocoa and Red coloring is combined. Add more Red coloring if needed.

To make the Blue Velvet, add about the same about of Royal Blue Food coloring to the other bowl. Then add one toothpick of Violet Food coloring. Mix with Hand Mixer until Cocoa and coloring is combined. Add more Royal Blue if needed.

Line Cupcake Pan with White Cupcake Liners.

Starting with the Red Batter, pour batter about a quarter of the way up the liner. Tap to settle the batter a touch. (Note: You can also start with the Blue Batter)

Place Buttercream Frosting in a Pastry Bag with a Star Tip.

Starting about 1/4 of the way from the perimeter of the cupcake (Note: you want to see some of the cupcake), begin piping the frosting around the cupcake, moving slowly towards the center.

Top with fresh Blueberries, Raspberries or Strawberries. (Note: if using Strawberries, they will slowly release some water when they are placed in the frosting, so wait until you’re ready to serve them or just use Raspberries).