Dame Paige Nathan, Founder and Principal, Simply Food Trucks

Paige Nathan launched Simply Food Trucks in 2016, turning her passion for street food, entrepreneurship, and community into a premier food truck booking company based in Atlanta and serving clients nationwide.

SFT specializes in large-scale corporate, sporting, educational, and wellness events. Notable highlights include Super Bowl LIII, Miss Universe Pageant, Emory Homecoming, a Tyler Perry-hosted event for the Atlanta Police, and a 10,000-guest event at The Home Depot Backyard.

Committed to giving back, Simply Food Trucks supports nonprofits like Second Helpings Atlanta, The Giving Kitchen, and Wholesome Wave, and promotes sustainable practices.

Paige is a member of Les Dames d’Escoffier (Atlanta), Meeting Planners International, and the Society of Incentive Travel Excellence.

Outside of work, Paige enjoys traveling with her husband (especially to Spain), visiting farmers’ markets, gardening, and watching indie films.

Contact:
• Email: paige@simplyfoodtrucks.com
• Website: www.simplyfoodtrucks.com

• Instagram: @simply_food_trucks
• Facebook: Simply Food Trucks

Black Bottom Cupcakes Recipe

Makes about 12–14 cupcakes
Print Recipe Pin Recipe
Servings: 14
Ingredients Method

Ingredients
  

  • 🧁 Chocolate Cupcake Batter
  • Ingredients:
  • 1 ½ cups all-purpose flour
  • 1 cup granulated sugar
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup water
  • ⅓ cup vegetable oil
  • 1 tbsp white vinegar
  • 1 tsp vanilla extract
  • 🍥 Cream Cheese Filling
  • Ingredients:
  • 8 oz 1 block cream cheese, softened
  • ⅓ cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • ½ cup mini chocolate chips or finely chopped chocolate

Method
 

  1. Instructions:
  2. Preheat oven to 350°F (175°C). Line a muffin tin with cupcake liners.
  3. Make the filling:
  4. In a medium bowl, beat together the softened cream cheese, sugar, egg, and vanilla until smooth and creamy. Stir in the chocolate chips. Set aside.
  5. Make the cupcake batter:
  6. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
  7. Add the water, oil, vinegar, and vanilla. Stir until smooth (it will be a thin batter).
  8. Assemble:
  9. Fill each mini cupcake liner about ⅓ full with chocolate batter. Then spoon about 1 generous tablespoon of the cream cheese filling on top of each.
  10. Bake:
  11. Bake for 22–25 minutes, or until the cream cheese is set and the chocolate cake portion springs back when lightly touched.
  12. Cool:
  13. Let cool in the pan for a few minutes before transferring to a wire rack.

 

 

 

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