Bolos de Arroz – Rice Flour Cupcakes

My first memory of eating Bolos de Arroz (Rice Flour Cupcakes) was when my family traveled back to Portugal a long time ago.
The morning after arriving in Lisbon, my parents took my brothers and sisters and I downstairs to the bakery located in my Aunt’s apartment building.
When we placed that first step onto the sidewalk the aroma of the fresh Papo Secos baked that morning made my mouth water.
Little did I know that something better was going to get me hooked for the rest of my life!
Nothing tempts your pallet more than a Portuguese bakery early in the morning when you can smell the fresh bread, the pastries and the fresh brewed espresso being served.
This was my first attempt at making this recipe and I was pleasantly surprised at how wonderfully light and fluffy they came out. My first bite brought me back to Portugal and that bakery. Enjoy the recipe and I hope it brings you back some found memories!
Ingredients for 12 cakes in muffin tins or (6 coffee cups 6 to 8 oz)
1 1/2 cups of sugar
2 cups flour
1 cup rice flour
3/4 cup of margarine
2 tablespoons of baking powder
6 eggs room temperature
1 cup of warm milk
2 tsp of grated lemon peel

Instructions:
* Note: Prepping the parchment paper took the longest time. Do this step first:
I also used ceramic coffee cups to bake the cakes because I wanted to make it authentic looking but this is optional. You can make also these with regular muffin tins using cupcake liners.
Line muffin tins or oven proof cups or ramekins with parchment paper or use cup cake liners and lightly spray with cooking spray.
Begin Prep:
Beat together the sugar and margarine until light and fluffy. Add the lemon zest and beat well.
In a separate bowl, beat the eggs and milk until well incorporated, then add to the sugar mix. Beat the batter for at least 5 minutes.
Add both flours and baking powder to the batter and  beat for at least 5 minutes or until the batter is light yellow, and fluffy.
Fill the tins, or cups 3/4 to top. Cook at 350 for 20-25 minutes. (If you use ceramic cups it will take 30 minutes or longer depending on your oven).
During the last 5 minutes sprinkle with granulated sugar and cook until they turn a golden brown. Enjoy!
You can also make mini cupcakes but cook for only 15 minutes or less depending on your oven.

 

 

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  1. Love all the portuguese recepices, I live in KY BUT WAS BORN IN sT mIGUEL acores….I’m the only portuguese who live here, no portuguese food, but we order, my family learned to cook and enjoy portuguese food.

    Please keep sending the recepices…love it…

    Muito obrigada pelas receitas…

    Ruth da Gloria Thompson

    Ruth G, Thompson

  2. Tia Maria says:

    Hi Everyone, these taste amazing! Good luck to all!

  3. Rowena says:

    I know that it would be entirely different thing to use black rice flour, but that’s all I have on hand and after reading your recipe, I must try this today!!

  4. Mary Watson says:

    Can I use butter instead of margarine?

  5. Tia Maria says:

    Hi Mary, Yes you can use butter in the recipe.
    Good luck….and send photos! Keep Cooking – Tia Maria

  6. Anonymous says:

    what about muffin paper cups?

  7. Tia Maria says:

    Please Note: (I used ceramic coffee cups to bake the cakes because I wanted to make it authentic looking.
    You can make also these with regular muffin tins using cupcake liners.)

  8. hilda says:

    just a note on your bolos do arroz, i believe you have a typo. you have a crate of lemon , maybe you meant grated ? the average cook should pick that out but you just never know these Days!

  9. nba says:

    You’re a very valuable internet site; couldn’t make it without ya!

  1. September 26, 2013

    […] little bite and you’ll be hooked! These mini cupcakes adapted from my original Bolos de Arroz recipe are perfect for your afternoon snack, a school lunch treat or a late night […]

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