Preheat the Oven, Grease Your Cake Pan, and Line the Cupcake Tin - Preheat the oven to 350 degrees Fahrenheit. Grease your 8-inch cake pan and line the cupcake tin with liners.
Make the Cake Batter - In a large mixing bowl, add the white cake mix, vegetable oil, egg whites, almond extract, and food coloring. For two minutes, beat the mixture with an electric mixer.
Bake the Cake and Cupcakes - Pour half the batter into your 8-inch cake pan and then the rest into a 12-count cupcake tin. Bake the cake for 29-34 minutes and the cupcakes for 14-19 minutes, or until a toothpick comes out clean. Cool on a wire rack.
Decorate the Cake and Cupcakes - Frost the cake and cupcakes with white icing. Using a basket-weave tip, pipe half of the cake with pink icing. With a star tip, pipe one-quarter of the cake pink for the hood.
Pipes lines on the hood with white icing and pipe around the edge. Take two cupcakes and pipe spokes with pink icing. Add the straw to make the buggy handle and if desired, pipe a baby face.