A few weeks ago we needed to replace our refrigerator so Clay suggested we might want to give the kitchen a coat of paint while it was pulled out from the wall. Of course that led to a major dejunking of the entire kitchen, sewing new curtains, and redecorating the counters. It turned out to be a really fun and amazingly inexpensive project!
My color inspiration was this vintage canister set from our beloved South Eden Antique Mall…..
and this sweet apron circa 1950s.
I also wanted to frame these vintage photos of my birthmother working in her kitchen at Bradley University.
I replaced my crocks with vintage enamelware I was using other places around the house.
I turned the lower half of the bookshelves into a small pantry area for additional storage using curtains.
Green plants and my flea market hen make the sink area a cheery place.
My grandma sampler and framed recipe cards handwritten by my mom still need to be hung.
But a delicious batch of devil’s food cupcakes were baked and served from the new kitchen redecoration! Here’s the recipe:
Devil’s Food Cupcakes
3/4 cup unsweetened cocoa powder
3/4 cup hot water
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups (3 sticks) salted butter
2 1/4 cups sugar
4 large eggs, room temperature
1 tablespoon plus 1 teaspoon pure vanilla extract
1 cup sour cream
Dissolve cocoa powder in hot water and set aside. Melt butter over low heat and stir in sugar until well-mixed. Place in mixer bowl and stir to cool. Beat in eggs, one at a time. Stir in cooled chocolate mixture. Add vanilla and mix all. Mix together flour, soda, and powder and add to mixer bowl along with sour cream. Mix until well creamed and smooth. Fill cupcake cups about 2/3 full and bake at 350 degrees for about 20 minutes until centers are set. Cool and frost with buttercream frosting. (Mine are topped with sprinkles and sliced strawberries.) Makes about 36 cupcakes.