In place of a märzen or other malty lager, an amber or red ale would work just as well, as long as it’s not especially bitter or hop-forward.
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) märzen or other malty 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) märzen or other malty 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: Bierstadt Oktoberfest (Denver), Moontown Dirndl Dance (Whitestown, Indiana), St. Elmo Amber (Austin), Urbanrest Märzenbier (Ferndale, Michigan).
