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…

Ingredients

(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

Directions

  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.

Reference

Bakingdom – Vanilla Peach Pie Cupcakes

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