Peach Pie-Cakes

Thanks to this, the last of my homemade crust that’s been sitting in my freezer for the past couple of months, is all used up! Finally…


(Butter) Crust

Ingredients – Cake

2 Egg Whites, room temperature
1/4 cup milk, room temperature
dash of vanilla
3 tbsp (unsalted) butter
1/2 cup + 2 tbsp all-purpose flour
5 tbsp sugar
1 tsp baking powder
dash of salt

Ingredients – Topping

1-15 oz can of Peaches
1 spoonful of sugar
1 spoonful of brown sugar
dash of cinnamon
dash of lemon juice
dash of corn starch


  1. Shape crust dough into muffin tin (with baking liners). Using a fork, poke on all sides of dough. Bake for 10 mins.
  2. Cake batter: Whisk egg, milk, vanilla together. Set aside.
  3. Cake batter: Combine flour, sugar, powder, salt. Add in butter and using an electric mixer, beat until “cornmeal-like” texture forms. Pour in 1/2 of liquid mixture and whisk. Then pour in remaining liquid mixture and whisk. When crust is done baking, pour (~2 spoonfuls) cake batter on top of crust. Bake for 10 mins.
  4. Peach topping: Rinse, drain, and dice peaches. Mix in sugars, cinnamon, lemon, starch. When cake is done baking, spread topping on top of cake. Bake for 5 mins.

425F, Prep Time: 20 mins, 12 tarts.


Bakingdom – Vanilla Peach Pie Cupcakes

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