Túlipa Recipe
Make Túlipa Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake batter
Tulip-shaped (molding) and assembly
Glaze & finishing
Method
Cake batter
- 1
Preheat and prepare
Preheat the oven to 350°F (175°C). Grease your tulip-shaped or small muffin/tulip molds with 1 tablespoon butter and dust lightly with 1 tablespoon flour, tapping out the excess.
- 2
Combine dry ingredients
In a medium bowl whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, and 1/2 teaspoon fine sea salt until evenly distributed.
- 3
Cream wet ingredients
In a large bowl whisk together 1 cup granulated sugar and 1/2 cup melted butter until slightly combined. Add 2 large eggs one at a time, whisking after each until smooth. Stir in 1 teaspoon vanilla extract and 1 tablespoon fresh lemon zest.
- 4
Combine wet and dry
Add the dry ingredients to the wet mixture in two additions, alternating with 1/2 cup whole milk, beginning and ending with the dry ingredients. Mix until just combined — do not overmix. Fold in 1/4 cup sliced almonds if using.
- 5
Portion into molds
Divide the batter evenly among the prepared tulip molds or muffin cups, filling each about 2/3 full to allow room for the tulip 'petals' to rise and form. Smooth tops with a small spatula.
- 6
Bake
Bake in the preheated oven for 14–18 minutes, or until the tops are golden, a toothpick inserted into the center comes out with a few moist crumbs, and edges have pulled slightly from the mold. Rotate the pan once halfway through baking for even color.
- 7
Cool
Remove from oven and let the cakes rest in the molds for 5 minutes, then carefully invert onto a wire rack to cool completely (about 20–30 minutes). Cooling fully will help when glazing and handling the delicate tulip petals.
Glaze & finishing
- 8
Prepare glaze
In a small bowl whisk together 1 cup powdered sugar and 2 teaspoons fresh lemon juice. Add 1 teaspoon warm water (or milk) as needed to reach a thick but pourable glaze consistency. If desired, stir in 1 teaspoon red or pink food coloring to tint the glaze lightly, and a tiny pinch of edible gold or pearl dust for shimmer.
- 9
Glaze the cakes
Once the cakes are completely cool, place them on a wire rack with a sheet pan beneath to catch drips. Spoon or drizzle a thin layer of glaze over each tulip cake, allowing some glaze to flow down the sides but not pool heavily. Use a small offset spatula to encourage glaze into the petal crevices if needed.
- 10
Decorate
Immediately sprinkle a few sliced almonds on top of each glazed cake if using, or add a tiny brush of pearl dust to highlight petal edges. Let glaze set at room temperature for 15–30 minutes until no longer tacky.
- 11
Serve
Transfer the finished Túlipa to a serving plate. These are best enjoyed within 1–2 days at room temperature in an airtight container, or stored up to 3 days refrigerated (bring to room temperature before serving).