Boston Cream Cupcakes II

I decided to try and make boston creams again, since they went well last time but there were just a few small adjustments i needed to make before they were spot on.

So this time round, i put a quarter tsp more of vanilla essence into the custard filling and for the frosting, i put in half cocoa and half drinking chocolate powder (the type you add milk to), just so that the taste was slightly milder and shaved off the bitter after taste you got last time. However, besides the fact that i made these adjustments to make THE PERFECT BOSTON CREAM, turns out the oven was a little too hot, so the outside looked done but the inside could have done with another 3 minutes, but nonetheless still edible (i promise!!). And for the frosting, i noticed i didn't have to use all the whole milk stated in the recipe (after i chucked it all in of course -_-')... the amount of whole milk to be added would be if using the proper hard butter, but since i was using softer butter, i didn't need it all.

It's getting frustrating when i'm learning- just when i think im going to get the perfect bake, there's always something else i need to learn, improve or didn't do that i should have. *sigh*... oh well i guess that's the learning process...

ONE DAY!!

This ranting all originates from my genetic overly pessimistic and perfectionist trait... These cupcakes weren't actually all that bad, but not good enough by my standards!