Preheat oven to 350°F. Prepare Mini Whoopie Pie Pan with vegetable pan spray.
In large bowl, stir together flour, baking powder and salt.
In large bowl, beat butter and sugar with electric mixer until light and fluffy. Add egg white and almond extract; beat until well combined. Alternately add flour mixture and milk in three additions, beating until just combined. Spoon one tablespoon batter into each pan cavity.
Bake 9-11 minutes or until tops of cakes spring back when touched. Cool in pan 3 minutes. Cool completely on cooling grid.
In blender, combine raspberries and sugar. Puree until smooth. Press through strainer to remove seeds.
To assemble: Place one cake in bottom of treat pop. Add layer of peaches. Pipe a swirl of whipped icing from back edge following the curve of the container, then filling in the center. Top with layer of raspberry sauce. Continue layering until treat pop is full. Top with a swirl of whipped icing and drizzle of raspberry puree.