How to Make Tulip Muffin Cups
My DIY tulip papers are way superior because they keep all of the muffin in the cup. Not even the muffin top spills out. And besides, they look like they came from a quaint little French bakery.
Servings: 12 tulip muffin cups
Cost: $0.18
Equipment
- Parchment paper
- small can
Ingredients
- 2 sheets 12" x 18" parchment paper
- 1 6-oz can (see Note 1)
Instructions
- With scissors, cut parchment paper in 12 (6-inch) squares, 6 per sheet parchment
- Form each 6-inch square piece parchment over a small can, sliding your hand down the sides of the can to "pleat" the paper as it conforms to the size of the can (see Note 2).
- To use: Place tulip muffin cups in a muffin pan, fill with batter (see Note 3).
Notes
Note 1: Like tomato paste, frozen fruit juice, etc.
Note 2: Because parchment paper is sturdy, it will hold this shape very well.
Note 3: Filling these muffin papers without making a mess all over the sides of the paper is a little tricky, just go slow and easy. Or pour your batter into a disposable cake decorating bag or a gallon-size zip lock bag to fill the muffin cups. I tried the zip bag idea a few days after these pics were taken, cutting off one of the bottom corners just large enough to allow my blueberries to pass through easily. I filled the cups as if I were decorating a cake. Fabulous results.
Note 4: Baked in these tulip papers, muffins are a cinch to lift out of the muffin pan to cool, because as I said, everything in contained. Just pick them up by two "ears." To open right at the moment of consumption, pull on two opposite "ears" and Viola! There it is, a beautiful, moist, luscious piece of heaven.
Note 5: For jumbo-size muffins, 7-inch squares of parchment work perfectly when formed over a regular size can, soup size.
Note 6: I also have a mini-muffin pan. Yes, I made tiny tulip papers for it: 3 1/2-inch squares of parchment formed over an upside-down prescription bottle. So adorable.