Vanilla Honey-Graham Cupcakes

Makes: 16 servings, 1 cupcake each
Prep Time: 20 min
Total Time: 40 min

Ingredients

• 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

Directions

1. Beat egg whites in small bowl with electric mixer on high speed until soft peaks from; set aside.
2. Beat shortening, honey, sugar, vanilla and salt in large bowl with electric mixer on medium speed until well blended.
3. Add egg yolks; mix well.
4. Combine graham crumbs, flour and baking powder.
5. Add to egg mixture alternately with 1/3 cup of the milk, beating well after each addition.
6. Gently stir in beaten egg whites until well blended.
7. Spoon into 16 paper-lined medium muffin cups, filling each cup 2/3 full.
8. Bake 18 to 20 min. or until toothpick inserted in centers comes out clean.
9. Cool completely.
10. Meanwhile, add remaining 2 cups milk to dry pudding mix in medium bowl.
11. Beat with wire whisk 2 min. or until well blended.
12. Refrigerate at least 5 min. or until ready to use.
13. Cut cupcakes horizontally in half just before serving.
14. Spoon pudding evenly onto bottom halves of cupcakes; cover with tops of cupcakes.
15. Store in tightly covered container in refrigerator.

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