Ginger and cream cheese cake doughnuts - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Ginger and cream cheese cake doughnuts By You Magazine - May 14, 2018 ‘My mum makes the bestest ginger cake and I’ve adapted this from her recipe, which teams perfectly with cream cheese frosting,’ says Donuts author Vicky Graham. This delicious spiced cake doughnut recipe is quicker and simple to make than standard doughnuts, as the batter is baked rather than deep-fried. Joe Woodhouse MAKES 12 REGULAR DOUGHNUTS OR 24 MINIS 100 g (3½ oz/4/5 stick) unsalted butter, plus extra for greasing 250 g (9 oz/12/3 cups) self-raising flour 4 tsp dried ginger 1 tsp baking powder ½ tsp salt 170 ml (6 fl oz/2/3 cup) hot water 100 g (3½ oz/1/2 cup) demerara sugar 150 g (5 oz/generous 1/3 cup) golden syrup (dark corn syrup) 1 medium egg FOR THE CREAM CHEESE FROSTING 80 g (3 oz/2/3 stick) unsalted butter 120 g (4 oz/1/2 cup) cream cheese 400 g (14 oz/3¼ cups) icing (confectioner’s) sugar crushed ginger biscuits (cookies), to decorate YOU WILL NEED 2 × 12-hole doughnut tin (pan) or 2 × 6-hole doughnut tin (pan) 1. Heat the oven to 180°C (350°F/Gas 4) and liberally grease the doughnut tin (pan) with butter. 2. Mix the flour, ginger, baking powder and salt in a bowl. 3. Whisk together the hot water, butter, sugar and syrup. 4. Add the egg to the dry mixture, followed by the wet mixture and beat together. 5. Pour the mixture into the doughnut tin, filling each hole around two-thirds of the way up. Bake for 15–18 minutes, until a skewer or cocktail stick inserted into the centre comes out clean. Leave to cool fully before transferring to a wire rack. 6. To make the icing, beat the butter and cream cheese until pale and smooth. 7. Add the icing sugar to a large bowl and stir in the cream-cheese mixture, two spoonfuls at a time, until smooth and creamy. 8. Using a teaspoon, scoop up a blob of icing onto each doughnut and spread it so that it covers the whole surface. 9. Sprinkle over the crushed ginger biscuits. Recipe extracted from Donuts by Vicky Graham (Hardie Grant, £10) RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food Gabriela Peacock 14-day plan Anytime baked eggs May 23, 2021 Joe Wicks’ maple-glazed chicken thighs with Asian slaw June 6, 2021 Mary Berry is returning to TV screens for a brand new June 15, 2021 Eleanor Maidment My summer taste notes July 4, 2021 Uyen Luu’ s sticky mustard marmalade ribs July 25, 2021 Annie Bell’ s white peach bellinis recipe August 8, 2021 M& S has launched a new crunchy Caramilk-inspired golden chocolate spread August 24, 2021 Deliciously preserved pickle and jam recipes September 19, 2021 Gordon Ramsay’ s bang bang cauliflower October 3, 2021 Wow right now Clodagh McKenna’ s speedy family dinners October 24, 2021 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved