- ½ cup soy milk, full-fat
- ¼ cup soy milk powder
- 1 tablespoon arrowroot
- ½ cup brown rice syrup
- 1 teaspoon vanilla extract
- ¼ cup brown sugar
1. In a small saucepan, whisk together soy milk, soy milk powder and arrowroot. Stir constantly over medium heat till arrowrooot is cooked and mixture starts to thicken, about 4 minutes.
Whisk in brown sugar after arrowroot thickens.
Stir in brown rice syrup, turn up heat to medium high and brong to a gntle boil, then bring heat back down so mixture is at a low simmer, all the while stirring constantly. Cook until mixture is thick and slighlty reduced, about 10 minutes. Sauce will have a thick consistency, like cake batter. Whisk in vanilla and remove from heat.
2. Allow to cool 10 minutes before spreading on warm cupcakes.