Filled Graham Cupcakes

Name: Filled Graham Cupcakes
Ingredients: 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

11 ingredients

19 steps

Ingredients

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

Directions

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.