Vanilla Honey-Graham Cupcakes
Makes: 16 servings, 1 cupcake each
Prep Time: 20 min
Total Time: 40 min
- 2 eggs, separated
- 1/3 cup shortening
- 1/4 cup honey
- 1/4 cup sugar
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- 6 NABISCO Grahams, finely
crushed (about 1 cup crumbs)
- 1/2 cup flour
- 1-1/2 teaspoon Baking Powder
- 2-1/3 cups cold milk, divided
- 1 package (4-serving size)
Vanilla Flavor Instant Pudding & Pie Filling
Preheat oven to 350° F.
Beat egg whites in small bowl
with electric mixer on high speed until soft peaks from; set
Beat shortening, honey, sugar,
vanilla and salt in large bowl with electric mixer on medium
speed until well blended.
Add egg yolks; mix well. Combine graham crumbs, flour and
Add to egg mixture alternately
with 1/3 cup of the milk, beating well after each addition.
Gently stir in beaten egg whites
until well blended. Spoon into 16 paper-lined medium
muffin cups, filling each cup 2/3 full.
Bake for 18 to 20 min. or until
toothpick inserted in centers comes out clean. Cool completely.
Meanwhile, add remaining 2 cups
milk to dry pudding mix in medium bowl. Beat with wire whisk 2 min. or
until well blended. Refrigerate at least 5 min. or
until ready to use.
Cut cupcakes horizontally in
half just before serving. Spoon pudding evenly onto bottom
halves of cupcakes; cover with tops of cupcakes. Store in tightly covered
container in refrigerator.