Tuesday, May 06, 2014

I <3 Red Velvet Mug Cakes

Just so you know...

...those red velvet mug cakes were awesome.

I steamed the beetroots myself and used raw sugar instead of sweetener. The cakes were then baked in the oven at 200°C (392°F) for about 30 mins and they turned out oh so moist. For a final decadent touch, twice the amount of cream cheese icing was made and applied liberally.

The end result was just incredibly good. I'll admit there was a slight hesitation for the first bite or two (beetroot? in my cake?), but each bite just kept getting better and better until both Mr Morrgan and I were completely sold.

Try them! You'll be happy you did!

No comments:

Related Posts Plugin for WordPress, Blogger...