This week, Chef Adrianna Robles of Good Morning Cupcake shows Tina Redwine how to make sweet treats. 

Please email Tina Redwine at Tredwine@news12.com and she will send you the recipe as soon as we receive it from the chef. We apologize for the delay.

1 large egg

3/4 cup sugar

6 ounces Greek yogurt (sour cream will work too)

1/4 cup canola or vegetable oil

Lemon zest from 2 lemons

1 tablespoon lemon extract (don't use lemon juice or lemon oil as a substitute)

a few drops of yellow food coloring (optional)

1 1/4 cups all purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Mix all of your wet ingredients together as well as mix all of your dry ingredients together. Mix everything together in a the bowl of a stationary mixer until the batter is smooth. Once the batter is ready, fill a pipping bag with batter and cut a small hole at the bottom. Spray a doughnut pan with some pan spray. Fill each cavity about 2/3 of the way. Bake at 350*F for a total of 6-8 minutes (longer for regular size doughnuts).

Adrianna Robles

Owner and Operator

Good Morning Cupcake

252 Melba St, Milford, CT 06460

Goodmorningcupcake.net

adrianna@goodmorningcupcake.net

203 969 5993