• 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.

cupcakes, glaze
MacGourmet downloadBrown Rice Caramel Glaze. To import, drag image to your MacGourmet recipe box.