1. Preheat oven to 350 Degrees
2. In a large bowl, cream shortening, butter, and sugar until light and fluffy on medium speed.
3. Add one egg yolk at a time, beating until yellow disappears.
4. Add vanilla
5. Sift together the flour, baking soda and salt.
6. Add alternating with the buttermilk to the creamed mixture beginning and ending with the flour.
7. In a small bowl, beat the egg whites on high speed until stiff peaks form.
8. Fold into cake batter
9. Since the recipe yields 48 mini-muffins it will either require the use of 2-24 mini muffin tin pans or two separate batches using one pan. Fill each mini-muffin section. 3/4 full, with small ice cream scooper and use paper liners if you choose.
10. Bake 10-12 minutes until toothpick comes out clean, keep in mind every oven bakes differently.
11. Let cool in pan for 10 minutes.
12. Transfer cupcakes to wire rack set in a cookie sheet
13. While cupcakes are still warm, stir together the evaporated milk, sweetened condensed milk, and the coconut milk
14. Using a wooden skewer, poke several holes in the top of each cupcake
15. Using a glass Pyrex mixing cup, pour milk mixture (1/2 oz.) over top of each cupcake, filling each hole. Refrigerate for 2 hours or overnight before icing

Icing

1. When ready to make icing
2. Use metal mixing bowl and beaters that have been chilled in freezer for 1/2 hour
3. Pour heaving whipping cream into bowl and beat until it becomes stiff.
4. Add stiff whipping cream into a piping bag with a star tip.
5. With a outside to inside circular motion pipe on icing.

Cajeta/Dulce de Leche

1. Make sure Dulce de Leche is at room temperature and put in a squirt bottle, drizzle over the whipped creme icing.
2. Set in fridge until ready to serve.