Mini Butter Cakes with Vanilla Bean Ice Cream and Berry Compote

Preheat your oven to 350°F (175°C). Grease a 12-cup regular muffin tin with spray or butter.

In a large mixing bowl, beat the eggs with the sugar until light and fluffy. Beat in the milk, oil, vanilla extract, and almond extract. Whisk in the flour, baking powder, and salt until combined. Be careful not to over-mix.

Spoon the batter into the prepared muffin pan, filling each about two-thirds full. Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Make the berry compote: In a medium saucepan, combine the mixed berries, sugar, and lemon juice. Simmer over medium heat, stirring occasionally, until the berries have broken down and the mixture has thickened slightly, about 10 minutes. Set aside.

Make the butter sauce: Add the butter soak ingredients in a medium saucepan. Cook over medium-low heat, stirring frequently, until the sugar is dissolved.

When the mini cakes are ready, poke holes with a toothpick or skewer in each mini cake.

Pour half of the butter sauce over the cakes while still in the muffin pan. Let sit for a few minutes.

To serve, turn the cake upside down on a serving plate. If needed, slice the top to make it flatter (optional for a better presentation). Poke more holes in the cake and pour some of the butter sauce. Top with a scoop of ice cream and warm berry compote.