Pre-heat the oven to 350. Lightly mist 24 cups in a mini-muffin tin with cooking spray and set aside.

On a cutting sheet, a sheet of parchment paper or a clean, dry surface, lay out the wonton wrappers. Lightly mist the wrappers with cooking spray and then sprinkle with half of the powdered sugar. Flip each wrapper over and mist these sides with cooking spray as well. Sprinkle the remaining powdered sugar over the top so that both sides are sugared. Push each wonton wrapper into a slot of the mini muffin tray to form a cup. Bake in the oven for 8 minutes until brown and crispy.

While the wonton cups are baking, bring the butter to medium heat in a medium saucepan until melted. Add the berries and stir to coat. Cook uncovered for about 5 minutes, stirring occasionally. In a small dish, combine the corn starch and hot water and stir together until well combined. Pour the sugar and the corn starch slurry over the berries and stir to combine. Place the cover on your saucepan and once the mixture is bubbling (shouldn’t take long), reduce the heat to low and simmer for 3-5 minutes until the mixture thickens.

Spoon the berry mixture evenly into the baked wonton cups and return them to the oven for another 3-5 minutes.