ASHLAND — Whether you’re 40 or 4 years old, a cupcake is the quintessential choice to celebrate a birthday.

Ranging from petite and bite-sized to large with frosting piled high, cupcakes make any birthday party more festive. The popularity of cupcakes is due, in part, to their single serving size, ease of preparation and appeal to kids of all ages. Cupcakes can easily be transformed into the centerpiece for any celebration just by varying the cake, frosting flavor and decorations.

“No matter your age, we all deserve a treat on our birthday. There’s no better way to celebrate than with a cupcake,” exclaims baking expert Dede Fuson. “To make the texture of your cupcake fluffy and delicate, don’t forget to use 100 percent soft wheat flour from White Lily®. Perfect ingredients make the perfect cake!”

Butter Yellow Cupcakes are a traditional all-time favorite and made with sugar, eggs and vanilla extract. This delectable basic cupcake recipe may be topped with a variety of frostings to fit any special event.

To top it all off, nothing is easier or more delicious than creamy Chocolate Frosting — a basic buttercream frosting with cocoa. This frosting is an elegant finish to any cupcake and adds that extra special touch, creating a perfect dessert for birthday celebrations.

To decorate cupcakes, add bursts of color with tinted frosting to create stripes, polka dots or any creative design. Chill cupcakes in the freezer a few minutes before applying a different color frosting to keep the different colors separate. You can also try one of the many fun, edible decorations found at your grocery or craft store.

If you want to turn a birthday celebration into a do-it-yourself party, set out plain un-frosted cupcakes with a variety of frosting options and edible decorations, and encourage guests to get creative and make their own cupcake.

BUTTER YELLOW CUPCAKES

1 1/2 cups White Lily® Enriched Bleached All Purpose Flour

1 1/2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup butter, softened

3/4 cup sugar

1 teaspoon vanilla extract

1/2 cup milk

Heat oven to 350°F. Line 12 muffin cups with paper or foil liners.

Whisk together flour, baking powder and salt in small bowl. Beat butter and sugar in large bowl with electric mixer at medium high speed until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Blend well. With mixer on low speed, add half the flour mixture, milk and remaining flour mixture, mixing after each addition just until blended.

Divide batter evenly among muffin cups. Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely before frosting.

Makes 12 cupcakes

FAVORITE CHOCOLATE CUPCAKES

2 cups White Lily® Enriched Bleached All Purpose Flour

2 cups sugar

3/4 cup unsweetened cocoa powder

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, melted

1/4 cup Crisco® Pure Vegetable Oil

1/2 cup buttermilk

2 large eggs

2 teaspoons vanilla extract

1 cup boiling water

Heat oven to 350°F. Line 24 muffin cups with paper or foil liners.

Whisk together flour, sugar, cocoa, soda and salt in large bowl. Add butter, oil, buttermilk, eggs and vanilla. Beat two minutes with electric mixer at medium speed. Stir in water until blended. Batter will be thin.

Divide batter among muffin cups. Bake for 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool in pan 5 minutes. Remove to wire rack. Cool completely.

Makes 24 cupcakes

CHOCOLATE BUTTERCREAM FROSTING

1/2 cup butter, softened

1/2 cup unsweetened cocoa powder

3 cups sifted powdered sugar

3 to 4 tablespoons milk

1 teaspoon vanilla extract

Beat butter and cocoa in large bowl with electric mixer at medium high speed until creamy. Add sugar, 3 tablespoons milk and vanilla. Beat on low until blended. Beat on medium until light and fluffy. Add more milk if frosting is too thick.

Makes enough to frost 24 cupcakes.

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While I don’t claim to be an expert cook, I do like to cook and love to eat. Readers are encouraged to send questions about food and cooking; I’ll try to find the answers. Also, if you’re looking for a specific recipe, send your request, or if you can offer a recipe to someone looking for something specific, please send e-mail to lward@dailyindependent.com.