Follow these simple steps to assemble your Easy Edamame Salad Cups:

1. Prepare the Wonton Cups:
* Preheat your oven to 375°F (190°C).
* Lightly grease a 12-cup standard muffin tin (or two if you have them) with cooking spray or a light brushing of olive oil.
* Carefully press one wonton wrapper into each muffin cup. Gently push it down to form a cup shape, allowing the corners to stick up. Be gentle to avoid tearing. If the wrappers feel stiff, you can cover them with a damp paper towel for a few minutes before shaping.
* Lightly brush the inside and edges of the wonton wrappers with olive oil or spray them with cooking spray. This is crucial for even browning and crispiness.
* Bake for 8-12 minutes, or until the edges are golden brown and the cups are crisp. Keep a close eye on them, as they can brown quickly towards the end.
* Once baked, carefully remove the wonton cups from the muffin tin and let them cool completely on a wire rack. They will crisp up further as they cool. Repeat with the remaining wrappers if using only one muffin tin.

2. Prepare the Edamame Salad:
* Ensure your shelled edamame is cooked according to package directions (usually boiled or steamed for a few minutes) and fully cooled. Pat it dry gently with paper towels to remove excess moisture.
* In a medium-sized mixing bowl, combine the cooled edamame, finely diced red bell pepper, finely minced red onion, and chopped fresh cilantro.

3. Make the Dressing:
* In a small bowl or jar, whisk together the fresh lime juice, toasted sesame oil, soy sauce (or tamari), honey or maple syrup (if using), and minced garlic.
* Continue whisking until the dressing is well emulsified (combined). Taste and season with salt and freshly ground black pepper according to your preference. Remember that soy sauce adds saltiness, so taste before adding extra salt.

4. Combine the Salad:
* Pour the prepared dressing over the edamame mixture in the medium bowl.
* Gently toss everything together until the edamame and vegetables are evenly coated with the dressing. Be careful not to mash the edamame.

5. Assemble the Cups:
* Wait until just before serving to fill the cooled wonton cups to prevent them from becoming soggy.
* Spoon the prepared edamame salad generously into each cooled, crispy wonton cup.

6. Garnish and Serve:
* If desired, garnish the filled cups with a sprinkle of toasted sesame seeds just before serving for extra texture and visual appeal.
* Arrange the Easy Edamame Salad Cups on a platter and serve immediately.