When they stepped out into the penthouse garden, the June air was balmy and sweet. There was a slight breeze, but not enough to be uncomfortable. They were above the noise of the party, the passing cars on the street, and even more important, the mosquitoes. It was heavenly and Hannah took a deep breath of the perfumed night air.
“Just look at this pool,” Andrea said, leading her over to the grotto pool and Jacuzzi area. There was even a thatched roof bar with padded bar stools. Low-level Malibu lights gave the whole area a romantic glow, and the ambiance was intimate and inviting. “Beautiful!” Hannah breathed, feeling a small stab of envy for the lucky people who would live here.
“I shouldn’t do this, but I will,” Andrea said. “Help me move this sawhorse.”
Between the two of them they muscled Roger’s barrier to the side, and Andrea led Hannah toward the edge of the roof. “That’s far enough,” she said, stopping about four feet from the edge. “I want you to see the lake from here.”
Hannah peered off into the distance where the lake was shining silver in the moonlight and the surrounding pines were dark sentinels stretching up toward the sky. “Beautiful!” she breathed again.
It didn’t take long to go through the rest of the penthouse: multiple bedrooms, each with its own bathroom, a home gym, and a huge gourmet kitchen. There were closets galore, views from windows in abundance, and the total impression was the essence of opulence.
“We’d better go,” Andrea said, glancing at her watch. “The guests should be starting to arrive by now and I’ve got six condos and a penthouse to sell.”
Hannah was silent until they were in the elevator on their way down to the lobby. “Do you think anybody in Lake Eden can afford to buy a condo here?” she asked; the question had been bouncing around in her mind since Andrea had opened the first condo door.
“Of course. People almost always buy up.”
“Buy up?”
“It’s like cars and trading up. They almost always buy something more expensive than what they’re selling. The only exception I’ve had is when I handle a property where the kids leave the nest and they’re downsizing. And even then a few people want more luxury than they had. There are people in this town with money, Hannah. And remember, all you really need is the down payment, a good credit rating, and a good job. I’d say nine out of ten people that come here tonight can afford to finance one of these condos. Roger invited two hundred and fifty people and that means over two hundred could afford to buy if I can manage to impress them.”
“How about the penthouse? Could nine out of ten afford that?”
“No, definitely not. The penthouse is pricey. But Del Woodley’s coming. He could afford the penthouse. And so could Mayor Bascomb if Stephanie would kick in some of her money. As a matter of fact, Mother could probably afford it.”
Hannah frowned slightly. She was the only one who knew the state of her mother’s finances. Andrea was right. Their father had been very astute when it came to buying stock and at this stage, Delores could afford it and then some. She thought about saying that, but neither Andrea nor Michelle knew exactly how much money Delores had and Hannah had promised never to divulge the details. “Maybe Mother could afford it, but I’m not sure she’d want to give up her house.”
“You’re right. That’s the house that Dad bought for her and it must have a lot of happy memories for her. She’s used to living there and she likes the neighbors. I think the only way that Mother would move is if she got married again. And I really don’t think that’s going to happen.”
The penthouse elevator doors opened, and Andrea and Hannah stepped out. “Hold on a second,” Andrea said, turning her elevator key in the lock so that it would remain accessible. “We want people to go up to the penthouse, even if they can’t afford to buy it. If they’re impressed, they talk about it and they might mention it to somebody who
can
afford to buy it.”
“Good thinking,” Hannah said. “Are you going to work now?”
“Yes, but Roger wants me in the lounge for a while. He told me to wait until people had some of the free champagne and free food before I started selling.”
“Because then everyone will be in a good mood?”
“That’s the theory, and he’s right. That’s why I always set out cheese and crackers, or some of your cookies when I host an open house. If I get really busy showing the condos, will you do a favor for me?”
“What?” Hannah asked, not about to get trapped by agreeing to something blindly.
“Snag me about six of your Red Velvet Surprise Cupcakes, will you, Hannah? I’d really appreciate it. I’m going to need a couple more to keep up my energy and I want to take some home to the girls and Grandma McCann. That surprise in the middle is a stroke of pure genius!”
RED VELVET SURPRISE CUPCAKES
If you’re going to make these cupcakes right away, preheat oven to 350 degrees F., rack in the middle position.
Hannah’s Note: To make these cupcakes, you must first make Chocolate Apricot Surprises. Don’t worry. They’ll only take you 15 minutes at the most. If you’d prefer to make them at night and not bake the cupcakes until morning, preheat the oven at that time.
CHOCOLATE APRICOT SURPRISES
6 ounces semi-sweet chocolate chips
(that’s one cup
of chips)
2 Tablespoons apricot jam
2 Tablespoons salted butter
If the apricot jam has big pieces of apricots, cut them into smaller pieces before you measure out the jam. You can also simply pick them out and only use the clear part of the jam.
Place the 3 ingredients in a microwave-safe bowl.
(I used a 2-cup measuring cup.)
Microwave on HIGH for 1 minute. Take the chocolate mixture out of the microwave and stir the contents smooth.
Tear off a piece of waxed paper and place it on a piece of cardboard or a cookie sheet right next to the chocolate mixture.
Use a quarter-teaspoon measuring spoon to scoop out the chocolate mixture. Scrape it out of the spoon with your impeccably clean finger and drop it onto the waxed paper in little mounds. If it spreads out too much and won’t mound, let it cool for a minute or two longer.
Once you start making the chocolate mounds, keep in mind that you will need 24 Chocolate Apricot Surprises for your cupcakes. If you end up with less, pinch a little off the larger mounds and transfer it to the smaller mounds. If you end up with too much chocolate left, either make the existing mounds bigger, or make several mounds on a different piece of wax paper and hide them in a small container in the back of your refrigerator for the times you have a chocolate deficiency.
Refrigerate the Chocolate Apricot Surprises until you’re ready to use them in your cupcakes.
(You can make them the night before you make your cupcakes, but only if you live alone. If you have a family, someone is bound to get up in the middle of the night to eat them.)
RED VELVET CUPCAKES
Preheat the oven to 350 degrees F., rack in the middle position.
1 and ½ cups white
(granulated)
sugar
½ cup salted butter
(1 stick, 4 ounces, ¼ pound)
softened to room temperature
½ cup vegetable oil
1 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cocoa powder
2 teaspoons red food color gel
(
if you can’t find gel,
you can use liquid food coloring, but gel is best—
I used Betty Crocker Classic Gel Food Colors)
1 teaspoon vanilla extract
2 large eggs
2 and ½ cups all-purpose flour
(pack it down in the
cup when you measure it)
1 cup buttermilk
1 teaspoon red wine vinegar
(or white vinegar if you
can’t find red wine vinegar)
Line 24 cupcake cups with cupcake papers.
(My cupcake pans hold 12 apiece so I used 2 cupcake pans. I also used double cupcake papers in each cup.)
WARNING ABOUT FOOD COLOR GEL:
Make sure you don’t buy red decorating gel instead of red food color gel. The decorating gel comes in individual tubes and is used to write on the top of cakes in various colors of gel frosting. You need to buy the concentrated food color gel that will color your cupcake batter red. If you can’t find food color gel, you can use liquid food coloring, but you’ll have to use double the amount.
Place the white sugar in the bowl of an electric mixer. Add the softened, salted butter and vegetable oil. Beat until the resulting mixture is nice and fluffy.
Mix in the salt, baking powder, baking soda, and cocoa powder. Mix it in thoroughly.
Add the 2 teaspoons of red food color gel and the vanilla extract. Beat until the color is mixed in evenly.
Add the eggs, one at a time, beating after each addition.
Add one cup of flour to your bowl and mix it in thoroughly. Then shut off the mixer and scrape down the sides of the bowl with a rubber spatula.
Pour in a half-cup of buttermilk and mix that in thoroughly on LOW speed.
Add a second cup of flour to your bowl. Mix it in thoroughly and then shut off the mixer and scrape down the sides of the bowl again.
Add the rest of the buttermilk
(
½ cup)
to your bowl. Mix well.
Mix in the rest of the flour
(½ cup)
and mix thoroughly.
Mix in the red wine vinegar.
Shut off the mixer, remove the bowl, and give your cupcake batter a final scrape and stir with the rubber spatula.
The vinegar may make your batter foam up a bit. That’s perfectly all right.
Fill the cupcake papers
full of batter.
(Lisa and I used a 2-Tablespoon scoop to do this at The Cookie Jar.)
Take the Chocolate Apricot Surprises you made out of the refrigerator. Peel them off the waxed paper one by one, and put them in the center of each cupcake. Push them down slightly, but be careful not to push them all the way to the bottom of the cupcakes!
Fill the cupcake papers with batter until they’re ¾ full. These cupcakes don’t rise very much so you don’t have to worry about them overflowing.
Bake the Red Velvet Surprise Cupcakes in a preheated 350 degrees F. oven for 20 to 23 minutes.
(Mine took 21 minutes.)
Take the cupcake pans out of the oven and let them cool completely on a cold stove burner or a wire rack. Do not remove the cupcakes from the pan until they are completely cool.
Yield: 24 cupcakes
CREAM CHEESE FROSTING FOR RED VELVET SURPRISE CUPCAKES
4 ounces cream cheese
(I used Philadelphia Brand
in the rectangular silver package—half a package
was 4 ounces)
¼ cup salted butter
(½ stick, 2 ounces,
pound)
1 teaspoon vanilla extract
2 cups powdered sugar
(pack it down in the cup
when you measure it)
Place the cream cheese and the butter in a medium-size microwave-safe bowl.
(I used a quart measuring cup.)
Microwave on HIGH for 30 seconds. Stir. If you can stir the cream cheese and the butter smooth, take the bowl out and put it on the counter. If it’s still not soft enough to stir, microwave on HIGH in 20-second intervals until it is.
Add the vanilla extract to your bowl and stir that in.
Add the powdered sugar, a half-cup at a time, stirring after each addition. Continue to add powdered sugar until the frosting is spreadable, not runny.
Work from the center out when you frost your Red Velvet Surprise Cupcakes. Don’t go all the way to the edges. Leave a little of the red cupcake showing all the way around.
Yield: This recipe will frost 24 cupcakes.
(If there’s any frosting left over, spread it on graham crackers or soda crackers for the kids.)
When Lisa and I baked these for the grand opening of the Albion Hotel, we sprinkled the top of the Cream Cheese Frosting with red decorating sugar.