Grilled Blackberry Upside-Down Mini Cakes with Bourbon Whipped Cream
1. Spray 1 (6-cup) disposable foil muffin pan with no stick cooking spray. Mix 4 tablespoons of the brown sugar, maple syrup, 3 tablespoons of the butter and 1 teaspoon of the vanilla in medium bowl until well blended. Add blackberries and pecans; toss lightly to coat. Divide evenly among muffin cups.
2. Mix baking mix, remaining 2 tablespoons brown sugar and cinnamon in medium bowl. Add milk, remaining 2 tablespoons butter and 2 teaspoons vanilla; stir to form a soft dough. Drop by spoonfuls evenly into each muffin cup.
3. Grill over low heat with lid closed 15 minutes or until toothpick inserted in center of each cake comes out clean.
4. Meanwhile, for the Bourbon Whipped Cream, beat cream, confectioners' sugar and bourbon in medium bowl with electric mixer on high speed until soft peaks form. To serve, turn muffin pan upside down onto platter, spooning out fruit mixture over cakes, if needed. Transfer cakes to dessert plates. Serve with Bourbon Whipped Cream.