Brown Rice Caramel Glaze

1. 1

   In a small saucepan, whisk together soy milk, soy milk powder, and arrowroot. Stir constantly over medium heat till arrowroot is cooked and mixture starts to thicken, about 4 minutes. Stir in brown rice syrup, turn up heat to medium high and bring to a gentle boil, then bring heat back down so mixture is at a low simmer, all the while stirring constantly. Cook till mixture is thick and slightly reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla and remove from heat.

2. 2

   Allow to cool 10 minutes before spreading on warm cupcakes.

* Per serving · 4 servings · Values may vary.

No additional tips available.