Visiting The Cupcakory is like sitting down at a friend's kitchen table, if your friend happens to be a fabulous baker. Making desserts with well-balanced flavors (sweet, but not too sweet) is an art that this baker has mastered. Here's a profile of one of the area's original food trucks.
What's your favorite cupcake flavor?
This one is Nutella– chocolate cake with Nutella buttercream
Name: The Cupcakory, a mobile cupcake truck.
Truck Description: Her name is Tillie, short for Utilimaster. She was a catering truck that was put out to pasture until Diane and Mick rescued her and got her back in the food business. She's a simple, unassuming girl with a white paint job and gentle green lettering.
Don't you love a cupcake baked by the person who hands it to you?
Chef & Team: Founder and head baker Diane turned a recession job loss into an opportunity to follow her heart and passion as a baker. Now, she puts smiles on a lot of faces. Her husband Mick is, "assistant baker, dishwasher, driver, mechanic, handy man, you name it, he does it."
What’s on the Menu: Cupcakes are $3 each or $16.50 for half a dozen– a great excuse to gather some pals and head for the truck. "We try to have 5 to 6 rotating flavors each day, we also include a seasonal flavor and will test something new every so often, so please check Twitter or Facebook for the day’s menu."
Drinks: BYOM, Bring your own milk, or coffee, or tea… Just cupcakes onboard, unless it's hot, and then Diane will bring some bottled spring water to keep her customers cool.
Known for/must try/signature dish: Salted Caramel, "chocolate cake with salted caramel buttercream on top."
They say: "We love cupcakes and are passionate about what goes into them, so we’ve taken extra care in testing and picking out the best ingredients. For us, quality and taste comes first."
Nice Touch: Diane says they offer, "both vegan and gluten-free options upon request for pick-up on the truck, please request at least 48 hours in advance."
Philosophy/Mission: "Most of our ingredients are locally sourced and organic where possible. When fruit and berries come into season we will opt for local and organic, but if organic is not available we will use local for the quality of flavor and for our continued commitment to supporting local farms and sustainability practices."
We love this little showcase window where you can see exactly what cupcakes haven't been gobbled up by the Cupcakory regulars.
Regulars say: Brandon Rigolini called them, "Best cupcakes in Boston."
Talking about a Guinness Chocolate cake topped with Madagascar vanilla buttercream, Erika Bee said, "That one was my breakfast this morning …"
Asking Diane to hold a cupcake on facebook, Raquel L. Auriemma said, "I need a salted caramel, but can't be there until about 1:30."
Order and Pick up routine: There is one window with Diane's smiling face ready to put something wonderful in your hand.
Payment: Cash or credit cards
Website: www.cupcakory.com
Twitter: @cupcakory
Facebook: Cupcakory
Check The Cupcakory site for this week's schedule.
The Cupcakory's new schedule beginnng April 1, 2012
- Tuesday, Financial District at Milk & Kilby Streets (11:30 am – 3:00 pm)
- Wednesday, Back Bay at Stuart Street (11:30 am – 3:00 pm); Clarendon St. (3:15 pm – 7ish)
- Thursday, Financial District at Milk & Kilby Streets (3:00 pm – 7:00 pm)
- Friday, Copley at Clarendon Street (11:30 am – 3:00 pm); Financial District at Milk & Kilby Streets (3:15 pm – 7:00 pm)
- Sunday, SoWa Market in the food truck lot
For more of our Food Truck/Street Food coverage: click here. Or, anytime you visit BostonZest, you can click on the Food Truck/Street Food tab at the top of the page.
Link: Boston Food Truck Location Map
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Words: Penny & Ed Cherubino
Photography: © 2012 Penny & Ed Cherubino
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