Goal
    Traduire toutes les valeurs textuelles présentes dans une liste d’objets d’une recette de cuisine de en (ISO 639) vers ar (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 ar.
    - 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 : ar (ISO 639)
    Données à traduire :

    [
  {
    "recipeCode": "45edf1101c5e4d21a0621dc4a09b4231",
    "updated": "2025-05-10T08:13:33.853Z",
    "title": "Salted Caramel & Chocolate Cupcakes",
    "subtitle": null,
    "description": "Chocolate and salted caramel come together perfectly in these delightful cupcakes. The sponges are light, with a smooth salted caramel center that offers a pleasant surprise in every bite, topped with a salted caramel buttercream frosting for an indulgent finish. A truly delicious treat!",
    "ingredients": [
      {
        "section": "CUPCAKES",
        "ingredients": [
          "unsalted butter or baking spread",
          "soft light brown sugar",
          "eggs",
          "self-raising flour",
          "cocoa powder"
        ]
      },
      {
        "section": "SALTED CARAMEL SAUCE",
        "ingredients": [
          "ready-made caramel",
          "sea salt"
        ]
      },
      {
        "section": "SALTED CARAMEL BUTTERCREAM",
        "ingredients": [
          "unsalted butter, at room temperature",
          "icing sugar",
          "salted caramel sauce ."
        ]
      },
      {
        "section": "DECORATION",
        "ingredients": [
          "salted caramel sauce",
          "grated chocolate",
          "sprinkles"
        ]
      },
      {
        "section": "MAKE YOUR OWN CARAMEL",
        "ingredients": [
          "white granulated sugar",
          "water",
          "double cream",
          "unsalted butter",
          "vanilla extract",
          "sea salt"
        ]
      }
    ],
    "instructions": [
      "Preheat the oven to 180°C/160°C fan and prepare 12 cupcake cases.",
      "Cream the butter and soft light brown sugar together until light, fluffy, and smooth.",
      "Add the eggs, self-raising flour, and cocoa powder, then beat until the mixture is smooth.",
      "Divide the batter evenly among the cupcake cases and bake for 18-22 minutes, or until fully cooked.",
      "Allow the cupcakes to cool on a wire rack while preparing the salted caramel sauce.",
      "Combine the ready-made caramel with sea salt, adding the salt gradually and tasting as you go. Alternatively, use a pre-made salted caramel sauce.",
      "Carefully core a small portion from the center of each cupcake and fill with a heaped teaspoon of salted caramel.",
      "Beat the butter for the buttercream until smooth, which may take a couple of minutes.",
      "Add the icing sugar in two parts, mixing well to incorporate each addition fully.",
      "Once the sugar is blended and the mixture is smooth, add the salted caramel (reserving a little for drizzling) and beat until creamy.",
      "Pipe the buttercream onto each cupcake, then drizzle with the reserved salted caramel sauce.",
      "Finish by sprinkling with sprinkles and grated chocolate if desired."
    ],
    "notes_ingredients": "If you prefer less salt in your caramel, you may omit or reduce the sea salt. To make the buttercream a salted caramel chocolate flavor, substitute 25g of the icing sugar with 25g of cocoa powder.",
    "notes_instructions": null
  }
]