A lot of recipes call for ingredients to be room temperature, this helps them blend together better, it helps the eggs not become curdled, it helps butter blend better, and it keeps everything from seizing or cooking early.

Unfortunately, the urge to bake can strike quickly and you may not want to wait around an hour for your butter or eggs to reach room temperature, so there are some things you can do to speed up the process.
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I haven’t made a cupcake post here in a while, mostly because I have so many cupcakes recipes (check out the recipe page, I think I have over 20 now), so I wanted to give you guys a little break. Well, now I’m back with a super quick cupcake recipe.

It’s great when you are preparing a lot of food for a party but still want to whip up dessert for everyone. It’s also my go-to plain cake recipe (the source calls it a white cake, but it uses a whole egg instead of an egg white, so I call it a yellow cake) that I’ve converted into cupcakes.

And the icing?
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Well…this is embarrassing.

That cake isn’t the Sweet And Salty Cake.

It’s the actual cake recipe, the chocolate cake, but it doesn’t have the salted caramel filling or the whipped caramel ganache icing. I didn’t want to not post the recipe though, because it’s a good recipe, and I have a good excuse. I burnt the caramel.

I wasn’t paying attention and let the caramel cook a little too long and I burnt it and it got stuck to my pan and I couldn’t get it off and I got discouraged and wanted to go to bed, so I just threw on a coat of vanilla frosting so it wasn’t a wasted effort (although, looking back, I could have just covered the layers and tried again tomorrow. Oh well!) and it was still good.

I will, however, give you the recipe for the real Sweet And Salty Cake.
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