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Filled Graham Cupcakes

photo by:kraft
Honey, sugar and graham crackers give these from-scratch cupcakes their wonderful flavor—perfectly complemented by the creamy vanilla pudding filling.
20 min
40 min
16 servings, 1 cupcake each
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What You Need

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

Make It

PREHEAT oven to 350°F. Beat egg whites in small bowl with electric mixer on high speed until soft peaks from; set aside. 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 baking powder. 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 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.

Kraft Kitchens Tips

Keeping it Safe
Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.
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