Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers es (ISO 639), en respectant le contexte culinaire.

    Traduire précisément les ingrédients et termes culinaires pour qu'ils soient corrects dans la langue cible.
    Maintenir la structure JSON intacte, en ne modifiant que les valeurs.
    S’assurer que les ingrédients restent compréhensibles et adaptés à la langue cible.

    Return Format
    Tu dois renvoyer une liste d’objets sous la forme reçu.
    - Chaque valeur doit être correctement traduite en es.
    - Les ingrédients doivent être adaptés à la langue cible.
    - Aucune clé ne doit être modifiée.

    Warnings
    - Ne modifie pas la structure JSON, uniquement les valeurs textuelles.
    - Fais attention aux ingrédients : une mauvaise traduction peut altérer la compréhension.
    - Ne laisse aucune valeur non traduite.
    - Ne renvoie que le JSON, sans explication.

    Context Dump
    Langue source : en (ISO 639)
    Langue cible : es (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "6c8adaacad894d7299a1bca91b67c7a3",
    "updated": "2025-05-10T17:53:07.874Z",
    "title": "Halloween Gingerbread Cupcakes",
    "subtitle": null,
    "description": null,
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "reynolds staybrite baking cups",
          "butter, softened",
          "granulated sugar",
          "baking powder",
          "ground cinnamon",
          "ground ginger",
          "baking soda",
          "salt",
          "eggs",
          "milk",
          "molasses",
          "all-purpose flour",
          "orange and black decorating sugar"
        ]
      },
      {
        "section": "Cinnamon Vanilla Frosting",
        "ingredients": [
          "butter, softened",
          "sour cream",
          "vanilla",
          "powdered sugar",
          "ground cinnamon"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 350 degrees F. Line muffin pans with 12 to 18 Reynolds StayBrite Baking Cups featuring a black swirl design.",
      "In a large bowl, beat the butter and sugar together with an electric mixer on medium speed for 30 seconds. Add the baking powder, cinnamon, ginger, baking soda, and salt. Continue beating until combined, scraping down the sides of the bowl as needed. Add the eggs one at a time, beating well after each addition.",
      "In a separate medium bowl, whisk together the milk and molasses. Alternately add the flour and milk mixture to the butter mixture, beating on low speed after each addition until just combined. Divide the batter evenly among the prepared baking cups, filling each about three-fourths full.",
      "Bake for 18 to 20 minutes, or until a wooden toothpick inserted near the center comes out clean. Cool the cupcakes in the pans on a wire rack for 5 minutes. Carefully remove them from the pans and let them cool completely on the wire rack.",
      "Frost the cooled cupcakes with the Cinnamon Vanilla Frosting and sprinkle with orange and black decorating sugars.",
      "For the Cinnamon Vanilla Frosting: In a large mixing bowl, combine the butter, sour cream, and vanilla. Beat on medium speed for 30 seconds. Gradually add the powdered sugar and ground cinnamon, beating until smooth. If needed, thin the frosting with 1 to 2 tablespoons of milk to achieve the desired consistency."
    ],
    "notes_ingredients": null,
    "notes_instructions": null
  }
]