Tres Leches Coconut Cupcakes with Dulce de Leche Buttercream

Directions

Preheat oven to 350 degrees F.

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In a large mixing bowl, cream the shortening, butter, and sugar until light and fluffy on medium speed;

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add egg yolks 1 at a time, beating until all the yellow disappears.

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Add the vanilla.

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Sift together the flour, baking soda and salt.

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Add alternately with the buttermilk to the creamed mixture beginning and ending with the flour.

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In a small bowl, beat the egg whites on high speed until stiff peaks form.

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Fold into cake batter.

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Fill standard paper-lined muffin cups 3/4 full.

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Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.

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Let cool in pan for 10 minutes. Transfer cupcakes to wire rack that has been placed over a baking sheet to cool.

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While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk.

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Using a meat injector needle, inject each cupcake in several different spots with about 1/2 to 3/4-ounce of the mixture.

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Or, poke several holes in the top of each of the cupcakes with a 1/4-inch wooden skewer. P

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our the milk mixture over each cupcake while they are still warm, filling each hole.

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Refrigerate for 2 hours or overnight before icing.

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For the Buttercream:

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Preheat oven to 425 degrees F.

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To make the dulce de leche, pour the sweetened condensed milk into a glass pie plate and cover with foil.

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Place in a larger roasting pan where pie plate can sit flat.

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Pour hot water into the roasting pan to a depth of about halfway up the pie plate.

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Place in oven and bake for 1 hour 15 minutes.

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Remove from oven and let cool.

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Stir until smooth.

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Place egg yolks in a medium mixing bowl.

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Stir the sugar, cornstarch, and salt together in a small, heavy saucepan.

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Whisk in the water first, then the dulce de leche and bring to a boil over medium heat.

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Boil for 1 minute, whisking constantly.

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Remove from heat.

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Gradually whisk the dulce de leche mixture into the 2 egg yolks.

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Stir in the vanilla.

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Strain through a wire mesh strainer into a small bowl and set aside to cool completely.

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Beat the butter on high speed in a large mixing bowl until light and fluffy.

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Beat in the cooled dulce de leche mixture.

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Beat in the 1 cup powdered sugar until smooth and spreadable.

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Frost each cupcake with a generous amount of dulce de leche buttercream.

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Refrigerate any remaining buttercream for another use. Sprinkle each cupcake with toasted coconut

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