Rub the kunafa pastry with the clarified butter, then place a suitable amount into each cupcake mold, shaping it into a circular nest inside the mold.

Bake in the oven for 30 minutes or until golden brown.

Once out of the oven, let them cool while you prepare the cream filling.

In a saucepan, mix the milk, cornstarch, and whipped cream powder. Cook over medium heat, stirring constantly, until the mixture thickens and becomes firm.