We know how food truck freaks love cupcakes. So, here’s a summer-inspired recipe we think you’ll enjoy!

Orange Dream Cupcakes

These recipes were provided by Eat St. If you like them, check out the full cookbook.

If you ask Orlando’s Alex Marin and Joey Conicella what the single most important  ingredient is in their cupcakes, they will answer without hesitation: “Love!” Their cute little cakes are an uncomplicated throwback to the days when Grandma would whip up something simply delicious. These are called Orange Cream Dreams because that’s what you will be thinking about in your sleep!

Cupcakes - Makes 12

¼ cup (60 mL) butter, softened

1 cup (250 mL) sugar

1 egg

1 tsp (5 mL) orange food color (optional)

1 tsp (5 mL) pure orange extract

¼ tsp (1 mL) pure vanilla extract

½ tsp (2 mL) baking powder

¼ tsp (1 mL) baking soda

¼ tsp (1 mL) salt

1⅓ cups (325 mL) all-purpose flour

1 cup (250 mL) buttermilk

Filling

½ cup (125 mL) butter, at room temperature

1 cup (250 mL) icing sugar

Pinch of salt

1 cup (250 mL) marshmallow fluff

1 ¼ tsp (6 mL) pure vanilla extract

Frosting

5 tbsp (75 mL) butter

1 ½ tsp (7 mL) pure orange extract

3 cups (750 mL) icing sugar

½ cup (125 mL) whipping cream

¼ tsp (1 mL) orange food color (optional)

For the cupcakes, preheat oven to 350°F (180°C). Line a 12-cup muffin pan with paper liners.

In the bowl of a stand mixer fitted with the paddle attachment, beat butter with sugar until light and fluffy. Beating continuously, add egg, food color (if using), orange extract, vanilla extract, baking powder, baking soda, and salt. With mixer on low speed, alternately stir in flour and milk, in three additions. Scrape down sides of bowl as needed. Divide batter evenly among cupcake liners.

Bake for 18 to 20 minutes or until a toothpick inserted into a cupcake comes out clean. Cool completely on a rack before removing cupcakes from pan.

For the filling, using an electric mixer, beat butter until fluffy. With mixer on low speed, add icing sugar and salt; mix well. Beat in marshmallow fluff and vanilla. Transfer filling to a pastry bag. Using a ¼-inch (5 mm) round tip, insert the tip a little more than halfway into a cupcake. While pushing the filling into the cupcake, pull the tip out of the cupcake.

For the frosting, using an electric mixer, cream butter until smooth. Beat in orange extract. With mixer on low speed, gradually add icing sugar. Scrape sides of bowl as needed. Add cream and orange food color (if using); beat on high speed until frosting is light and fluffy. Frost the cupcakes.

When most people (not necessarily food truck freaks) think of food trucks, they usually think of tacos and burritos. But not just any tacos and burritos- ridiculously awesome, mouthwatering, crack-like ones. We haven’t made this burrito recipe yet, but this definitely looks like a winner.

These recipes were provided by Eat St. If you like them, check out the full cookbook. 

“Roaming Dragon in Vancouver was one of the first trucks we featured on Eat St. Many, many trucks and chefs later, it is still one of the best, and you’re going to understand why with this recipe. I still remember the first time I tried Don Letendre’s incredible fusion cuisine. I knew instantly that this truck was going to be a huge hit. The six basic items on the menu contain over four hundred ingredients and combine the best old-world Asian techniques with a new-world Grumman ’67 truck.

“These burritos may sound intimidating, but you can do it. It just takes a little Zen-like patience . . . and some shredded sui choy cabbage.”

Pickled Red Cabbage

½ red onion, thinly sliced

1 cup (250 mL) thinly shredded red cabbage

½ cup (125 mL) packed brown sugar

¼ cup (60 mL) cider or malt vinegar

Malaysian Peanut Sauce

1 cup (250 mL) garlic cloves

1 cup (250 mL) chopped galangal

15 kaffir lime leaves

½ cup (125 mL) vegetable oil

5 cups (1.25 L) skinless roasted unsalted peanuts, coarsely chopped

2 cups (500 mL) shaved palm sugar

2 cups (500 mL) kecap manis (sweet soy sauce), plus extra for drizzling

¼ cup (60 mL) sambal badjak

Carrot Salad

3 tbsp (45 mL) rice vinegar

1 tbsp (15 mL) mirin

2 tbsp (30 mL) sugar

2 tbsp (30 mL) sesame oil

1 large carrot, shaved into long

ribbons

¼ cucumber, halved lengthwise and sliced

2 to 3 tbsp (30 to 45 mL) coarsely chopped fresh cilantro

½ cup (125 mL) unsalted peanut halves

Burritos - Serves 6

3 tbsp (45 mL) canola oil

1 lb (450 g) firm tofu, cut in ½- × 1-inch pieces

3 cups (750 mL) shredded sui choy

(napa) cabbage

¾ cup (175 mL) shredded red cabbage

6 large flour tortillas

½lb (225 g) spinach leaves

¾ cup (175 mL) julienned carrots (about 2 medium carrots)

Make the pickled red cabbage a day or so ahead. In a large nonreactive bowl, combine onion, cabbage, sugar, and vinegar; stir to combine. Cover and chill for 24 hours, stirring occasionally. (Pickled cabbage keeps, refrigerated, for up to 3 days.)

For the peanut sauce, in a blender combine garlic, galangal, lime leaves, and ¼ cup (60 mL) of the oil. Process until very finely chopped. Heat remaining ¼ cup (60 mL) oil in a large, deep skillet over very low heat. Add garlic mixture; cook gently, stirring frequently, until garlic is cooked but not coloring. Add peanuts, palm sugar, kecap manis, and sambal badjak; stir well. Add enough water to cover peanut mixture. Cook, stirring constantly (peanuts burn easily), until sauce thickens, about 45 minutes. Let cool.

For the carrot salad, in a small bowl, combine vinegar, mirin, sugar, and sesame oil; whisk until sugar is dissolved. In a medium bowl, combine carrot ribbons, cucumber, cilantro, and peanuts. Toss with vinaigrette to taste. Set aside.

For the burritos, in a large skillet, heat 2 tbsp (30 mL) of the oil over medium-high heat. Fry tofu until golden and crispy on all sides, about 5 minutes per side. Drain on paper towels. Wipe out skillet.

Divide sui choy cabbage and red cabbage among flour tortillas. Top each serving with ¾ cup (175 mL) peanut sauce. Arrange tofu over sauce; top with pickled red cabbage, spinach, and julienned carrots. Fold in bottom and top, then fold in sides.

Heat remaining 1 tbsp (15 mL) oil in skillet over medium heat. Cook burritos, starting seam side down, until golden brown on both sides. Cut each burrito in half on the diagonal with a serrated knife. Drizzle with kecap manis. Serve with carrot salad.

Ah, poutine. We hardly know ye, but we love ye. This trendy dish pops up on menus in Chicago, but not as often as we would like. It’s one of those dishes that has endless possibilites and beg for our talented chefs to put their own spin on. This recipe, for example, is a mashup between nachos and poutine. It’s got the salsa and guac of nachos using the potato and gravy base of poutine. We’re not sure what we think about the gravy and salse mixing, but we won’t knock it ’til we try it!

These recipes were provided by Eat St. If you like them, check out the full cookbook.

Poutine is a proud Canadian dish that combines all the heart-stopping power of melted cheese curds and gravy with the healthy benefits of a plate of deep-fried potatoes.

But even the deep-fried lovin’ city of Toronto is not enough to contain the poutine army that Smoke is building. With a few restaurant locations already operational and a fleet of trucks planned across Canada and in the U.S., it won’t be long before Smoke is at a street corner near you. To say these guys are passionate about poutine would be an understatement. They care so much that they oversee several fields in P.E.I. where they grow their own brand of “Smoke’s potatoes”!

4 cups (1 L) chicken-based gravy

1⅓ cups (325 mL) chili

31/2 lb (1.5 kg) Yukon Gold potatoes

Canola oil for deep-frying

Salt

1⅓ cups (325 mL) cheese curds, at room temperature

1⅓ cups (325 mL) tomato salsa

1 cup (250 mL) guacamole

1 cup (250 mL) sour cream

4 fresh or pickled jalapeno peppers, sliced

Heat gravy and chili separately until hot; keep warm.

Cut unpeeled potatoes into ½-inch (1 cm) sticks. Soak in cold water for at least 5 minutes.

In a deep-fryer or deep, heavy saucepan, heat 3 inches (8 cm) of canola oil to 300°F (150°C). Drain potatoes and pat dry. Fry for 4 ½ minutes, being careful not to brown potatoes. Drain on paper towels. Heat oil to 350°F (180°C). Fry potatoes until crispy and golden brown, about 2 minutes. Transfer to a large bowl lined with paper towels; season lightly with salt. Remove paper towels; gently toss potatoes.

Mound fries in serving dishes. Spread curds over fries. Pour hot gravy over curds. Mound chili over gravy; top with salsa. Spoon guacamole on the side. Serve garnished with a dollop of sour cream (or use a squeeze bottle) and jalapeno slices.