Cupcakes and food trucks continue to be two of the hottest food trends, so a cupcake food truck is a genius combination. Diane DeMarco bakes her cupcakes in small batches daily, using the best fresh, local and organic ingredients available. She works out of the Crop Circle Kitchen, a culinary incubator with commercial kitchen facilities based at The Brewery in Jamaica Plain, where many other local food producers are turning out delicious products.
DeMarco’s products are all vegetarian, including one vegan cupcake each day. I was immediately excited when I saw that she had a Salted Caramel on Chocolate Cake. I’d never heard of salted caramel until recently, when I tasted batch ice cream’s fabulous salted caramel vanilla ice cream. By the way, Batch also operates out of Crop Circle Kitchen.
To further my journalistic commitment, I purchased a salted caramel chocolate cupcake and took it home for a taste test. I stopped by City Feed and Supply to pick up a pint of Batch’s salted caramel ice cream to go with it, but, sadly, it was sold out! Fortunately, I enjoyed the cupcake, even without the ice cream. The chocolate cake portion was moist and chocolaty but not too sweet, a perfect foil for the salty, creamy, sweet decadence of the frosting.
“I don’t really do the typical American buttercream, which is butter and confectioner’s sugar,” DeMarco told me. “I make the cupcakes to my own specifications, so I always want feedback. When people liked the salted caramel chocolate, I was thrilled, because now I know my tastebuds are pretty good.”
The Cupcakory has only been on the road for a month and is still figuring out where to go. Thus far, they’ve been at various locations in Jamaica Plain, as well as the SOWA Open Market in the South End. Keep your eyes open – you may happen upon them at your local Farmers Market soon.