Red Velvet (Mug) Cake
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.