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Peaches & Cream Whoopie Pies
Recipe
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Prep Time: 15 min
- 1/3 cup all-purpose flour (40 grams)
- 2 tbsp + 2 tsp light brown sugar (34 grams)
- 1 1/2 tbsp unsalted butter, softened (21 grams)
- 1/2 tsp ground cinnamon
- pinch of salt
- 277 grams granulated sugar (about 1 1/3 cup)
- 1 stick butter, softened
- 2 large eggs, room temp
- 2 tsp vanilla extract
- 160 ml cup milk, (about 2/3 cup) room temp
- 59 ml vegetable oil
- 59 ml sour cream (about 4 tbsp), room temp
- 257 grams all-purpose flour (about 2 cups spooned and leveled)
- 1/4 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1 cup cool whip or homemade whipped cream
- 2 peaches, sliced (about 1/2 inch thick slices)
- 3 tbsp brown sugar
- 1/2 tbsp orange or lemon juice
- 1/2 tbsp cornstarch
- Pinch of salt
- 2 tbsp butter
- (If you dont have a kitchen scale) When measuring your flour, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
- When mixing the batter for the cakes, it is important to know that you should NOT overmix. Overmixing can lead to dry and tough cake. While it may be tempting to smooth out every single lump, don’t. Mix the batter until all dry ingredients are no longer visible, then put the spatula down :-D.
- Letting the whoopie batter rest before baking is another critical component! This step helps activate the baking powder and soda, which ultimately leads to a tall, tender and fluffy whoopie pie cake!
- Try not to overfill the silicon molds. Because we are using baking powder and baking soda, the cakes will expand as they bake, so we want to give them room to grow as they bake!
- If the ingredient is listed as *room temp* really strive for room temperature. It’s critical because, you don’t want a lumpy frosting. Room temperature ingredients also help with an even bake.
Bake Time: 10 min
Yields: 6 whoopie pies
What you need
Crumble Topping
Whoopie Cakes
Pie Filling
What to do
1. For the crumble topping, mix all ingredients in a small bowl. Use your hands to mix everything and disperse the butter- the texture should look like rough cornmeal. Place mixture in fridge to chill until baking time. For the filling, add peaches, brown sugar, salt and butter to a medium skillet. Cook over medium heat. In a small bowl, mix orange juice and cornstarch until it because a smooth cloudy liquid. As the peaches begin to cook, add the cornstarch mixture. Let that cook down for about 3 minutes. I like my peaches tender in this recipe but not too mushy- do not overcook!
2. In a large bowl, use a handheld mixer or whisk and mix softened butter, oil and sugar. Add eggs and vanilla. Mix well. Sift all dry ingredients in a separate medium bowl. Mix them gently with a fork or whisk. In a medium bowl, mix milk and sour cream together. Alternate pouring the milk mix and dry ingredients into the butter and sugar mixture. Mix everything by hand with a whisk until you can no longer see any streaks of flour. DO NOT OVERMIX (*see note below). Cover the batter and let it rest for about 30 minutes (*see note below) while you preheat oven to 350 degrees.
3. Using baking or cooking spray, grease whoopie pie molds. Pour batter into molds, about 2/3 of the way full. This batter yields about 6 pies (12 cakes). Top each one with a tbsp of the cold crumble.
4.Bake for about 10-11 minutes, or until an inserted toothpick comes out clean. These cakes can bake fast, so don’t venture too far from the oven while they bake. Let pies cool for about 20-30 minutes (make sure they are completely cool before attempting removal from the molds). When pies are cool, push them out of the silicon mold. Note: I push from the bottom up, slowly work my way in circle GENTLY and push the sides up. Once you have remove the pies, set them on parchment paper. These cakes are very tender, and can stick to some surfaces.
5. Flip six of the cakes over so that the crumble tops on facing downward. Top those six with some whipped cream and a few tbsp of peaches. Place the other six cakes on top like a sandwich. Enjoy immediately or store in fridge until ready to eat. Pies should sit at room temperature for about 15-20 minutes before enjoying. Store in fridge for up to 2 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
2. In a large bowl, use a handheld mixer or whisk and mix softened butter, oil and sugar. Add eggs and vanilla. Mix well. Sift all dry ingredients in a separate medium bowl. Mix them gently with a fork or whisk. In a medium bowl, mix milk and sour cream together. Alternate pouring the milk mix and dry ingredients into the butter and sugar mixture. Mix everything by hand with a whisk until you can no longer see any streaks of flour. DO NOT OVERMIX (*see note below). Cover the batter and let it rest for about 30 minutes (*see note below) while you preheat oven to 350 degrees.
3. Using baking or cooking spray, grease whoopie pie molds. Pour batter into molds, about 2/3 of the way full. This batter yields about 6 pies (12 cakes). Top each one with a tbsp of the cold crumble.
4.Bake for about 10-11 minutes, or until an inserted toothpick comes out clean. These cakes can bake fast, so don’t venture too far from the oven while they bake. Let pies cool for about 20-30 minutes (make sure they are completely cool before attempting removal from the molds). When pies are cool, push them out of the silicon mold. Note: I push from the bottom up, slowly work my way in circle GENTLY and push the sides up. Once you have remove the pies, set them on parchment paper. These cakes are very tender, and can stick to some surfaces.
5. Flip six of the cakes over so that the crumble tops on facing downward. Top those six with some whipped cream and a few tbsp of peaches. Place the other six cakes on top like a sandwich. Enjoy immediately or store in fridge until ready to eat. Pies should sit at room temperature for about 15-20 minutes before enjoying. Store in fridge for up to 2 days.
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
