Raspberry Muffin Bites ラズベリーマッフィンバイツ

We usually do not go for raspberries not because we do not like the flavor but because they have so many seeds and you cannot avoid them when eating fresh raspberries. My wife picked up fresh raspberries along with strawberries when we went to Whole Foods.  She said that they looked so good she could not resist. So we got fresh raspberry. I tasted them and they were really good but each bite included the grit of the seeds. Given her recent success with the strawberry muffin/cupcake, my wife decided to go for a variation on the theme of “berry puree” starring the raspberries. Specifically muffins from raspberry puree which would strain out the seeds but hopefully leave the raspberry flavor behind. (See picture #2, this was taken before straining out the seeds). The resulting mini muffins/bites were a great success (picture #1). The raspberry flavor came through very strongly without any seeds to worry about.

I ask my wife to complete.

Ingredients
Raspberry reduction:  one large package of fresh raspberries. 
There will be about 1 to 2 cups of raspberry reduction after it is cooked

raspberry cupcake
1 1/2 cups (180g) cake flour
1 cup (198g) granulated sugar
2 teaspoons baking powder
1/4 teaspoon table salt
6 tablespoons (85g) butter, at room temperature
1 large egg
1 large egg white
2 teaspoons vanilla extract
3/4 cup raspberry reduction, from above. (This will leave about 1/2 cup of the reduction to use for other dishes)

Directions:
To make the raspberry reduction: Rinse the raspberries. Transfer the berries to a medium pot. Cook over medium-low heat, stirring occasionally, until the berries have released their juices and softened, 3 to 5 minutes. 

Using a spoon and a sieve purée the berries off the heat to remove the seeds. Then return the puree to the stove. Bring the mixture to a low boil over medium heat and continue to stir for 6 to 8 minutes. The mixture will become foamy, slightly thick, and darker in color. (This concentrates the flavor). 

Remove the pan from the heat and allow the mixture to cool to room temperature. You should have approximately 1 cup reduction at this point. The berry reduction can be made up to 5 days in advance. If making in advance, store in an airtight container in the refrigerator until ready to use.

To make the cupcakes: Preheat the oven to 350°F. Line a mini muffin tin with baking cups. In a cuisine art blender fitted with a blade combine the flour, sugar, baking powder, and salt. Add the butter and mix at low speed until the mixture looks sandy. (Similar to making biscuit dough). Beat in the egg, the extra egg white, and vanilla, then mix until no dry spots of flour remain. Stop the mixer and scrape the bowl and beater attachment(s) as needed; the mixture will be thick.

Add the 3/4 cup strawberry reduction. Continue to mix on low speed until the batter is smooth. Stop to scrape the bowl and then mix again at low speed for 30 seconds. Spoon the batter into the prepared muffin tins. Bake the cupcake bites for 15 to 18 minutes, or until the cake springs back when lightly touched. Remove the cupcakes from the oven, and as soon as you can handle them, remove them from the pan and transfer them to a rack to cool (#3).

These raspberry cupcake bites were a resounding success. The raspberry flavor really came through. This is one of the best ways to enjoy raspberries without having to deal with the seeds.