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Brown Rice Caramel Glaze

['1/2 cup full-fat soy milk', '1/4 cup soy milk powder', '1 tablespoon arrowroot', '1/2 cup brown rice syrup', '1 teaspoon vanilla extract']

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.
Allow to cool 10 minutes before spreading on warm cupcakes.

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