Regretfully, it'll be back to rain come Sunday. That is why I am writing this post outside and drinking a beer (shhh, don't tell anyone it's not 5 o'clock yet!)
As peach season was, and almost still is, in full swing in Washington, my CSA box was loaded with the fuzzy fruit. So much so that I really couldn't eat it all by myself. I churned it into ice cream, baked it into batter and dutifully snacked on slices throughout the day. Still, I had a few left over and and BAM, birthday cupcakes!
When my dear friend, Katrina, turned 24 a few weeks ago we went out to The Saint, a new-ish tequila bar in Capitol Hill. Now if bringing your ergonomic cupcake carrier to the bar doesn't scream "coolest person alive," I don't know what will. Per usual, I topped the cupcake off with my (now) signature goat milk buttercream but I could have never anticipated how well the flavors would mesh together. Sweet n' tangy. It's kinda my thing.
It was apparently everyone else's thing too. I'm not usually one to toot my own horn, but most, if not all, of my friends said "these [were] the best cupcakes I have ever had!" The cupcake is light like a muffin but slightly denser like cake. Of course, having pockets of peaches scattered throughout the batter doesn't hurt either.