Ingredients:

CAKE INGREDIENTS:

2 1/2 cups cake flour - OR since no one usually has cake flour you can instead - mix together 2 cups plus 3 tablespoons all-purpose flour + 5 tablespoons cornstarch. Then (very important!) sift those together before adding to the cake.

1 1/4 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1 3/4 cups sugar (12 1/4 ounces)

10 tablespoons unsalted butter, melted

1/2 cup buttermilk, room temperature

1/2 cup bourbon (I like Buffalo Trace or Knobs Creek)

3 tablespoons vegetable oil

1 tablespoon vanilla extract

6 large egg yolks, room temperature

3 large egg whites, room temperature

1 1⁄2 cups of frozen peaches, cut into 1-inch cubes

1 cup of chopped pecans for inside the batter

VERY IMPORTANT: You need aluminum cupcake liners, this will ensure when later on in the recipe when you top the cake with the butter bourbon sauce that the liners will not absorb the sauce. If you use paper liners it will definitely soak up that bourbon-y goodness. What I ended up doing was using the aluminum liners and then after all was said in done I placed the cupcakes, aluminum liner and all in a decorative paper liner.