We’ve adapted this classic dessert recipes to include your favorite ingredient—beer.
Active preparation time: 25 minutes
Total time: 90 minutes
Serves: 2–3
Crumb Topping ½ cup granulated sugar 1/3 cup brown sugar Pinch of salt 8 Tbs (1 stick) butter, melted Pinch of cinnamon 1¾ cup flour
Combine the granulated sugar, brown sugar, salt, and melted butter. Mix well. Combine the cinnamon with the flour and mix well. Add the flour mixture to the sugar/butter mixture and mix until you have a dry crumble. Set aside.
Cupcakes 8 Tbs (1 stick) butter or margarine ½ cup + 1 Tbs sugar 2 eggs ¼ cup (59 ml) sour cream ¼ cup (59 ml) lager 1 cup flour Pinch of allspice ½ tsp baking powder 1 cup diced green apple 1 cup crumb topping ½ cup beer glaze (below) Pan spray
Preheat the oven to 350°F (177°C). In a tabletop mixer, cream together the butter or margarine and sugar on high until the mixture begins to lighten in color, 2–3 minutes. Reduce the speed to medium and add the eggs, one at a time.
Add the sour cream, beer, flour, allspice, and baking powder and mix until the batter is uniform, 30–45 seconds. Fold in the apples.
Lightly grease a cupcake pan with pan spray and fill each cup ¾ of the way with batter. Top with crumb topping and bake 60–70 minutes. Remove the pan from the oven, cool to room temperature, remove the cupcakes, and drizzle each cupcake with the beer glaze.
Beer Glaze 2 Tbs (30 ml) lager 1½ cup powdered sugar
While the cupcakes bake, prepare the beer glaze. Mix the lager and powdered sugar until a thick glaze consistency is achieved. Set aside until the cupcakes are baked.
Beer Suggestions: Victory Brewing Company Victory Lager (Downingtown, Pennsylvania), New Belgium Brewing Company Blue Paddle (Fort Collins, Colorado), August Schell Brewing Company Firebrick (New Ulm, Minnesota).