In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Example input: Preheat oven to 325F and grease and flour a 10" tube pan.,Soak the nutmeg in the whiskey for ten minutes.,______,Cream butter and sugar together until fluffy.,Add eggs, one at a time until well incorporated.,Fold in remaining 1 1/4 cups flour, cream of tartar, baking soda, salt, soaked nutmeg and pecan/raisin mixture until well combined.,Spoon into prepared pan.,Bake for 1 hour and 15 minutes or until cake pulls away slightly from the edge of the pan.,Let stand in the pan for 30 minutes, then turn out onto cooling rack for complete cooling.,Store in an airtight container.
Example output: Stir together pecans, raisins, and 1/4 cup flour; set aside.
Example explanation: This is a good example, as we see the missing step is generated correctly from the available directions.
Q: ______,Mix chocolate cake batter as box directs (adding the additional required ingredients specified on the box) and add pudding at the same time while mixing. Bake as cupcakes according to box directions. When done, remove them from the oven and allow them to cool.,While waiting for cupcakes to cool, combine filling ingredients in a metal bowl set over a saucepan of simmering water and beat with a handheld electric mixer at high speed until frosting is thick and fluffy, 6 to 7 minutes. If you are like me and do not have a hand mixer, use a heating pad set on high and wrap it around your stand mixer bowl while the mixer runs. Trust me ... it works. (Thanks Alton Brown!) Remove bowl from heat and continue to beat until slightly cooled. Reserve 1/2 cup of the filling to use for piping the swirls on top of the cupcakes at the end.,Once cupcakes are completely cooled, use an apple corer to cut out the center of each cupcake. Put cream filling in a piping bag or a ziptop bag with the corner cut off and pipe filling into the cupcakes. Once all cupcakes are filled, make the ganache.,In a small saucepan over medium heat, heat cream until steaming. Remove from the heat, add chocolate and let stand for 5 minutes. Add the butter and stir until smooth. Transfer the frosting to a small bowl and dip the top of each cupcake into it to thoroughly coat. Set the cupcakes on a sheet of parchment paper.,Spoon the reserved filling into a pastry bag fitted with a very small plain tip and pipe swirls across the center of each cupcake. Refrigerate the cupcakes for 10 minutes to set the frosting.
A:
Preheat the oven to 350 F.