Just in case you've seen this recipe, and you've thought to yourself, "Hmmm... that sounds good, I should try it," here are a few tips:
1. There is a lot of softened butter and cream cheese involved. Don't put one stick on the windowsill and think you're okay - you'll lose a day.
2. Don't be fooled by the many different soy/wheat/teff/bread flours you've managed to collect in your cupboard and assume you have cake flour - you'll lose a day.
3. Don't eat of half of the sliced peaches you have pre-prepped on the counter or the one finished cupcake you share with a friend will be devoid of peaches. A peach cupcake with no peaches is weird.
4. Don't ice the batch of them after a bottle of wine out with a friend or the following might happen:
-you move too quickly and make messy swirls
-you drop one only to catch it after it's smeared frosting down your black dress
-you decided to lick said frosting off your black dress because no one else is home
-you remember your kitchen has huge open windows
-you remember you have new neighbors across the way
-your new neighbors like to star gaze out their bedroom window
-their bedroom window faces your kitchen window
-your first interaction with said neighbors includes your dress pulled up to your face while you remove said frosting
5. Don't use those sustainable brown recycled cupcake liners because they always peel off slightly and when you take the cupcakes to work the next day your co-workers will think you've been into the batch.
6. Don't sprinkle what you believe to be nutmeg on one for a photo shoot only to find out the hard way that you picked up the chili powder.
Otherwise, these cupcakes are light, lovely, and the perfect way to put to use all those peaches currently in season.