Bank Robbers & Carrot Cake Cupcakes

Today has been a really exciting day.  It was as pretty today, while Will was off playing golf with some of the guys from work, Jaiden and I went out to lunch just down the street at Applebee's (I'm loving their soup and salad combos for lunch).  Though when we were walking home, we noticed that there were 5 helicopters over our apartment complex.  At first, we just thought something was going on down in Wissahickon Park, since we live right along the park.  But then we noticed the FBI, Homeland Security, Police, and Philadelphia Counter Terrorism Units in the parking lot in front of our building.  My first thought was if Lox was ok (which she was).  Apparently, about 5 people in the building across the street robbed a local bank and actually brought the cash back to their apartment.  😱

Every news channel in the area was here.  Actually, most of them are still here at 11:15 pm.

One of the robbers' cars is being towed.

So instead of studying like I was supposed to today (I still completed a chapter and took two review tests), I baked my carrot cake cupcakes and hung out with my neighbors as we watched the drama unfold across the street.  Oh well, there is always tomorrow.  Though we have the Cherry Blossom Festival on Saturday.

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Carrot Cake Cupcakes

1/2 cup of Raw Sugar

1 cup of Brown Sugar

1 cup Olive Oil

1/4 cup Coconut Milk

1 tsp Vanilla Extract

Juice of 1 Orange

3 Eggs

2 cups Unbleached Flour

1 tsp Ground Cinnamon

1/4 tsp Ground Allspice

1/4 tsp Ground Ginger

1/4 tsp Nutmeg

1 tsp Baking Powder

2 tsp Baking Soda

1 tsp Pink Salt

1 lb. Grated Carrots, about 3 cups

2 Cups Trail Mix or 1 cup Raisins, 1/2 cup dried pineapple, diced, and 1 cup Pecans, chopped

3 tbsp spiced rum (optional)

Cream Cheese Frosting Recipe(doubled)

zest of 1 orange

I know what you're thinking, Trail Mix?!?!  I got blocked in after we returned from lunch, and they didn't want anyone coming and going while they searched for the robbers in the building across the street.  Someone in my house ate all of my pecans and raisins, so I started looking through the house for a substitute, since I had already started making the batter.  I saw the trail mix I take with me when I go hiking every day with my dog.  I thought, why not.... I didn't notice a huge difference in taste, and Jaiden ended up liking these better.

Preheat oven to 350 degrees.  Something I learned was soaking your raisins in a little rum.  It rehydrates them and keeps your cake more most.  I love the hint of rum, but water works well as well.  In your mixer, beat the sugar, oil, milk, vanilla extract, and orange juice together.

Add the eggs one at a time.  In a separate bowl, mix the flour, cinnamon, allspice, ginger, nutmeg, baking powder, baking soda, and salt together.  Add the flour mixture to the wet ingredients in thirds.  Remove the beater and stir in the grated carrots.

Stir in the trail mix or raisins, pineapple, and pecans.

Line your cupcake pan with paper liners and fill each cup 3/4 full.

Bake for 18-20 minutes, then turn the heat down to 350 and bake for 20 more minutes.  Let cool completely on a baking rack before icing.  If you would prefer using 2 9" cake pans, bake those at 30-35 minutes or until a toothpick comes out clean.

We snuck out the back door of our apartments and went out for our walk while we waited for the cupcakes to cool.

When we got back, we frosted the cupcakes, of course, and had to sample them.

Easter menu and ideas

Here's the difference between Morelli and me.  My first thought was always of cake.  His first thought was always of sex.  Don't get me wrong, I like sex...a lot.  But it's never going to replace cake.

-- Janet Evanovich