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.
