Begin by preheating your oven to 350°F. Take each ramekin and generously coat the inside with Butter Flavored Crisco, ensuring all surfaces are thoroughly covered.
Then, sprinkle brown Sugar into each ramekin, making sure to coat the sides and bottom evenly. Shake off any excess sugar and repeat the process for the remaining ramekins.
In the bowl of a stand mixer, combine the Butter Flavored Crisco and granulated sugar. Mix until smooth and creamy. With the mixer running on low speed, add the eggs one at a time, allowing each to fully incorporate before adding the next. In a separate bowl, mix together the milk and vanilla bean paste.
Gradually add the sifted all-purpose flour, baking powder, and salt to the creamed mixture, alternating with the milk and vanilla mixture. Begin and end with the flour mixture, ensuring everything is well combined. Be careful not to overmix the batter.
Divide the cake batter evenly among the prepared ramekins, filling each about ¾ full. Place the ramekins on a baking sheet and transfer to the preheated oven. Bake for 18-23 minutes, or until the cakes are lightly golden and slightly gooey in the center.
While the cakes are baking, prepare the raspberry sauce. In a saucepan, combine the fresh raspberries, sugar, and water. Bring the mixture to a gentle simmer, stirring occasionally and mashing the raspberries with a spoon until they break down and the sauce thickens slightly.
Once the cakes are baked to perfection, allow them to cool for a few minutes before carefully inverting them onto serving plates.
Top each warm butter cake with a scoop of vanilla ice cream, drizzle generously with the homemade raspberry sauce, and sprinkle with a teaspoon of coarse Turbinado Sugar for added texture and sweetness. Garnish with fresh raspberries and mint sprigs if desired.
Serve your homemade Mastro's Butter Cake immediately and savor every decadent bite. The combination of buttery cake, creamy ice cream, and tangy raspberry sauce is simply irresistible, making it the perfect dessert for any occasion.