Though I threatened not to make cupcakes for my guests, of course I did anyway. I added fresh organic strawberries to my go-to vanilla cupcake recipe, they sank to the bottom of the cupcakes but everyone seemed to enjoy the pink surprise. The icing/glaze was a new experiment. I whipped together tofutti sour cream, vanilla extract, powdered sugar and a spot of soy milk, it had a more subtle tangyness than the tofutti cream cheese frosting. It also surprised me by hardening up, almost like a glazed donut. It is definitely worth experimenting with some more.