2 1/2 cups plain flour
1 1/2 cups Chelsea Caster Sugar
1 tsp baking soda
1 tsp salt
1 1/2 cups vegetable oil
1 cup buttermilk, room temperature
2 large eggs, room temperature
2 Tbsp red food colouring
1 tsp of raspberry flavour
1 tsp white distilled vinegar
1 tsp vanilla extract

For the meringue butter cream:
200 g Chelsea Caster Sugar
3 egg whites
250 g unsalted butter, softened and chopped
1 tsp vanilla extract.

Preheat the oven to 180°C (350°F). Line two (12 cup) cupcake pans with cupcake papers.

In a medium sized mixing bowl, sift together the flour, Chelsea Caster Sugar, baking soda and salt. In a large bowl gently beat together the oil, buttermilk, eggs, food colouring, raspberry flavour, vinegar, and vanilla with a handheld electric mixer. Add the sifted dry ingredients to the wet mixture and mix until smooth and thoroughly combined.

Divide the batter evenly among the cupcake papers, about 2/3 filled. Bake in oven for 20 - 22 minutes, turning the pans once, half way through. Test the cupcakes with a toothpick for doneness (insert a toothpick - if it comes out clean the cakes are done). Remove from oven and cool completely before icing.

For the meringue butter cream icing:
Put the Chelsea Icing Sugar and the egg whites in a heatproof bowl set over a saucepan of simmering water. Whisk until it reaches 60°C (140°C) on a sugar thermometer. Remove from heat and whisk with a electric beater until the mixture has doubled in volume and forms stiff peaks. Gradually add the butter to the cooled meringue mix, beating constantly until the icing is smooth. Fold in vanilla and pipe onto cooled cupcakes immediately.

Recipe by Antony Kapeli Sua, winner of the Chelsea School Bake Off 2010.