Red Velvet (Mug) Cake
This version is a microwave cake that still utilizes the vitamin rich and colorful beets to honor a vintage cake recipe from the Deep South. The vinegar was traditionally added to the baking soda as a leavening agent. With self-rising flour, it’s not necessary, but it’s added here for its classic zippy flavor. Makes 2 mug cakes
1 large egg
3 tablespoons vegetable oil
1 tablespoon of the beet puree
3 tablespoons buttermilk
2 teaspoons pure vanilla extract
1/4 cup granulated sugar
2 tablespoons unsweetened cocoa powder
1/4 cup self-rising flour
Pinch of kosher salt
1/4 teaspoon cider, white wine, or rice vinegar
In a large mug, whisk together the egg and oil with a fork. Stir in the food coloring, buttermilk, vanilla, and sugar. Add the cocoa, flour, salt, and vinegar. Beat the batter until smooth. Divide the batter between two mugs. Microwave separately for 1.15 to 1.45 minutes each until risen and firm (depending on the power of micro, you may need 30-60 sec more).
Topping Ideas for both versions of this cake: Cream cheese frosting, Marshmallow Fluff, whipped cream, fresh berries, red sugar sprinkles, candied pecans, or chocolate shavings.