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A salty and sweet organic treat

Photo by Mike Mazzanti.

Diane DeMarco lost her job in publishing, so she turned to baking and selling cupcakes to make ends meet.

She shares the tasty treats with the Northeastern community. Her cupcake truck—the aptly named “Cupcakory”—can be found on the corner of Hemenway Street and Forsyth Street every Friday.

The sweet treat on wheels – which joins the ranks of a handful of other food trucks popping up in Boston – also makes stops in Back Bay and on Boston University’s campus.

“My dream is to make as much money selling cupcakes as I did in publishing,” said DeMarco, who bakes the tiny desserts with locally sourced and organic ingredients in a community kitchen in Jamaica Plain. “I’ve baked my entire adult life,” she added, “but i don’t like to cook.”

Last Friday, Cupcakory drew a small crowd of foodies. Customers loved the rich selection, which included salted caramel on chocolate cake and chocolate frosting on vanilla cake. A half-dozen cupcakes go for $16.50.

Eric Kaitz tried the Madagascar vanilla butter cream on orange cake.

“I don’t usually like frosting but I really like this frosting,” said Kaitz, a Northeastern University graduate who lives near the food truck stop. “It’s light.”

Sam Lattof, a project manager at the Harvard School of Public Health, bit into the salted caramel on chocolate cake.

“It’s moist, but it’s not too sweet,” said Lattof, who discovered Cupcakory through an Internet search for local food trucks. “I didn’t think salty frosting could work on a cupcake.”

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