Filled Graham Cupcakes

• 2 eggs, separated
• 1/3 cup shortening
• 1/4 cup honey
• 1/4 cup sugar
• 1 tsp. vanilla
• 1/2 tsp. salt
• 6 graham crackers, finely crushed (about 1 cup crumbs)
• 1/2 cup flour
• 1-1/2 tsp. CALUMET Baking Powder
• 2-1/3 cups cold milk, divided
• 1 pkg. (4-serving size) JELL-O Vanilla Flavor Instant Pudding

1. Preheat oven to 350F.
2. Beat egg whites in small bowl with electric mixer on high speed until soft peaks from; set aside.
3. Beat shortening, honey, sugar, vanilla and salt in large bowl with electric mixer on medium speed until well blended.
4. Add egg yolks; mix well.
5. Combine graham crumbs, flour and baking powder.
6. Add to egg mixture alternately with 1/3 cup of the milk, beating well after each addition.
7. Gently stir in beaten egg whites until well blended.
8. Spoon into 16 paper-lined medium muffin cups, filling each cup 2/3 full.
9. Bake 18 to 20 min.
10. or until toothpick inserted in centers comes out clean.
11. Cool completely.
12. Meanwhile, add remaining 2 cups milk to dry pudding mix in medium bowl.
13. Beat with wire whisk 2 min.
14. or until well blended.
15. Refrigerate at least 5 min.
16. or until ready to use.
17. Cut cupcakes horizontally in half just before serving.
18. Spoon pudding evenly onto bottom halves of cupcakes; cover with tops of cupcakes.
19. Store in tightly covered container in refrigerator.

eggs, shortening, honey, sugar, vanilla, salt, graham crackers, flour, baking powder, cold milk

Taken from www.kraftrecipes.com/recipes/filled-graham-cupcakes-56393.aspx (may not work)