coconut + pecans = bliss

This is probably the least-Halloweenish cupcake ever (minus the awesome Martha Stewart cupcake liners I got on sale the day before)! However, it’s the only part of the day my husband requested. And not even directly. That guy can’t make a food decision to save his life! But he did say it was one of his favorites and I really wanted to try it, so I made them.

I originally planned to turn them into cute owls or scary werewolves, with candy and piped frosting and blah blah blah. I’m pretty gnarly at planning and ended up making the frosting while cooking dinner, so needless to say, I ran out of time. They still looked pretty sweet–

I got this recipe from my aunt. It’s the one she uses when she makes this enormous german chocolate bunny cake every Easter. It.is.scruuuuumptious!

Ingredients:
1 egg
5 1/3 oz can of evaporated milk
2/3 cup sugar
1/4 cup butter
dash of salt
1 1/3 cup flaked coconut
1/2 cup chopped pecans

Directions
In a saucepan, beat egg lightly. Stir in milk, sugar, butter, and salt. Cook and stir over medium heat for 12 minutes, or until thick and bubbly. Stir in coconut and pecans. Cool thoroughly, then spread on cake (or cupcakes!)

I would double for layer cakes. I was only able to frost about 12-13 cupcakes.

If you try the recipe, I hope you like it! October had 2 cupcakes because I accidentally skipped a month somewhere! I’m all caught up and brainstorming ideas for November’s cupcake recipe. Any suggestions??

p.s.! don’t forget to enter my giveaway, lovelies!