Preheat oven to 325 degrees Fahrenheit.

Grease and flour 18 mini bundt muffin pans (1/2-cup capacity).

Using a mixer, cream the butter and sugar until light and fluffy. Add the eggs one at a time.

Sift flour, baking powder and salt together. Alternating with the dry ingredients, add 1 cup dulce de leche to the butter mixture, beginning and ending with the dry ingredients.

Pour batter into prepared pans and bake for 20 to 25 minutes or until a cake tester inserted in the cake comes out clean. Let cool for 10 minutes and then unmold from pan. Let cool completely.

Place 1/2 cup dulce de leche in a piping bag fitted with a star tip. Pipe a star in the center of each cake. Serve or freeze in an airtight container for up to one month.