Of course, exercise is still a huge part of her life, and while she may have relaxed her exercise routine—somewhat—since Axel’s arrival, the high-profile trainer finds clever ways to fit workouts into her new lifestyle, whether it’s “squats and lunges in the park with him” or “a trot” with the stroller. “I’ll grab moments wherever I can!”
For more on Michelle Bridges, and her reflections on her first year of motherhood, pick up this week’s issue of WHO.
Bridges has shared her very own vanilla cupcakes recipe below:
The ricotta icing on these lovely cupcakes is best made with full-cream ricotta cut from a block from a deli – the ricotta in tubs is much wetter and will make your icing sloppy.
MAKES 12
PREP 25 MINUTES
COOK 15 MINUTES + COOLING
TOTAL CALORIES 1090 / CALORIES PER SERVE 91
1 ½ cups wholemeal self-raising flour
1 cup unsweetened apple puree
1 egg, whisked
1 tablespoon pure maple syrup
2 teaspoons vanilla bean paste or extract
125g blueberries
RICOTTA ICING
100g fresh full-cream ricotta
3 tablespoons unsweetened apple puree
1 tablespoon pure maple syrup
½ teaspoon vanilla bean paste or extract
1 Preheat the oven to 180°C (160°C fan-forced) and line a 12-hole, 1/3 cup
capacity muffin tin with paper cases.
2 Place the flour, apple puree, egg, maple syrup and vanilla in a bowl and stir
until just combined – do not overmix otherwise the cakes will be tough. Spoon
the batter into the paper cases.
3 Bake for 15 minutes or until golden and a skewer inserted in the centre
comes out clean. Cool in the tin for 5 minutes, then transfer to a wire rack to
cool completely.
4 To make the icing, put all the ingredients in a bowl. Using a handheld mixer,
mix on high speed for 2 minutes or until smooth and well combined.
5 Spread the ricotta icing over the cooled cupcakes and top with blueberries.
These are best enjoyed on the day they are made.
Vegetarian
Refined sugar free
Freezer friendly