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": "0f4fa58b801949e3abc01e5debf4af95",
    "updated": "2025-05-10T07:25:49.495Z",
    "title": "Honeycomb Cupcakes",
    "subtitle": null,
    "description": "Baking allows you to explore a variety of flavors and add-ins to suit your taste. Adding honey to buttercream might sound unusual, but it creates a delightful result! This cupcake combines a light, chocolate-flavored sponge with a sweet and creamy honey buttercream frosting, topped with crunchy honeycomb for an irresistible treat.",
    "ingredients": [
      {
        "section": "For the recipe",
        "ingredients": [
          "unsalted butter or baking spread",
          "soft light brown sugar",
          "eggs",
          "self-raising flour",
          "cocoa powder"
        ]
      },
      {
        "section": "HONEY BUTTERCREAM",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "clear honey"
        ]
      },
      {
        "section": "DECORATION (OPTIONAL)",
        "ingredients": [
          "chocolate-covered honeycomb bars (i use crunchie)."
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C (fan 160°C) and prepare 12 cupcake liners.",
      "Cream the butter and soft light brown sugar together until the mixture is light and fluffy.",
      "Add the eggs, self-raising flour, and cocoa powder, then mix until just combined.",
      "Divide the batter evenly among the cupcake liners and bake for 18-22 minutes, until they are cooked through and spring back when lightly pressed.",
      "Let the cupcakes cool on a wire rack while you prepare the buttercream.",
      "Beat the butter until smooth, which may take a couple of minutes.",
      "Gradually add the icing sugar in two parts, beating well after each addition.",
      "Once fully combined, mix in the honey and beat again until the frosting is smooth.",
      "Pipe or spread the honey buttercream onto the cooled cupcakes and finish each with a piece of chocolate-covered honeycomb."
    ],
    "notes_ingredients": "If honey isn't preferred, caramel sauce can be a suitable substitute.\nCUSTOMIZE:\nYou can flavour the cupcake sponge with vanilla by replacing the cocoa powder with an equal amount of self-raising flour and adding 1 tsp vanilla extract.\nFor a richer chocolate taste, add 100g of chocolate chips in any flavour.",
    "notes_instructions": null
  }
]