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June 21, 2013 Slideshows » Dining

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5 Food Truck Desserts Worth the Hunt 

While lunch may be the main staple of most food trucks, desserts should not be overlooked. There are some sweet treats roaming San Francisco streets worth hunting down. Here are five food truck desserts we love.
Tiramisu Cupcake from Cupkates: The cupcake ($3, ladyfinger crust, espresso soaked cake, mascarpone frosting, chocolate shavings) has a thin cracker-like layer of ladyfingers builds the foundation for the yellow cake saturated with espresso syrup. The syrup on the cake gives it enough sweet coffee flavor, but also keep the cake from being dry.
Peanut Butter Cream Puff from Pacific Puffs: The truck serves some seasonal varieties and a few anchor flavors like The Classic ($3.25, choux pastry puff, Madagascar bourbon vanilla cream, chocolate glaze), but the special Peanut Butter Cream Puff ($3.25) was the most irresistible. The crackling chocolate coating on top had just the right amount of give without shattering, and concentrated chocolate flavor that contrasted with the fluffy peanut butter filling.
Strawberry Shortcake from Rib Whips: You may think you have had a reasonable idea of what strawberry shortcake is, but the Wing Wings version ($5, strawberry compote, sweet cream, spiced biscuits) weaves some powerful magic into this picnic treat. Two buttery and flakey biscuits dusted with nutmeg and raw sugar gets doused in a strawberry compote cooked enough to concentrate the fruit without turning into mush.
Lemon-Ricotta Doughnuts from Go Streaty: The little golf-ball sized balls of fried dough are tender little morsels dusted in powdered sugar that arrive in a cute paper cone made from the page of a magazine. Each bite is crisp, not at all greasy (indicative of a skilled hand at the fryer), and redolent with lemon. An order is just enough to share or eat all alone, and at three bucks, a total deal.
1/5
Tiramisu Cupcake from Cupkates: The cupcake ($3, ladyfinger crust, espresso soaked cake, mascarpone frosting, chocolate shavings) has a thin cracker-like layer of ladyfingers builds the foundation for the yellow cake saturated with espresso syrup. The syrup on the cake gives it enough sweet coffee flavor, but also keep the cake from being dry.
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