Spray a cupcake tin with non stick spray. Preheat the oven to 180C/350F

Brown the butter in a medium saucepan and the sage and allow to cool down.

Strain then add the sour cream, vanilla and eggs and whisk to combine.

Combine all the dry ingredients together and gradually add the wet.

Divide the batter between the cupcake holes and bake for 15-20mins.

Allow to cool slightly before turning out to cool on a rack

Remove the stone out of the ripe peaches.

Place in a bowl and add the bourbon and caster sugar.

Allow to sit for at least 30mins

Whip the cream, bourbon, icing sugar and lemon zest together till it forms soft peaks.

Beat in the mascarpone and place in a piping bag with a star nozzle.

Pipe a swirl of the cream on top of each cake.

Top with the macerated peach slices and a piece of sage leaf.