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!