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.
Keeping it Safe
Wash hands, cooking utensils and countertops immediately in hot soapy water after contact with raw eggs.
Calories From Fat
% Daily Value*
Total Fat 6g
Saturated Fat 1.5g
Trans Fat 0g
Total Carbohydrates 22g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 1 cupcake each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.