@moicestmike2: je m’entraînais seul dans un garage, quel gigachad 😭🤝

moicestmike2

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Monday 18 March 2024 19:50:32 GMT

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Comments

Wileyam :

Almost as strong as me 💪

2024-03-18 19:52:51

3

LilijaOleksiivnaLilu :

👏👏👏❤cool👍😎❤

2024-04-21 22:12:01

0

MATÉO / BUSINESS EN LIGNE :

et y en a qui ose dire qu'il est chargé

2024-03-18 20:04:54

2290

Loutte :

Avec du matériel rouillé et tout franchement un taff de malade

2024-03-18 19:55:04

3346

Yanis🇩🇿 :

T’avais le même âge que moi reste branché j’arrive

2024-03-18 19:55:24

745

L'ancien :

un équipement de type portugais mdr 😂

2024-03-18 19:57:11

749

mathys.fvrr :

Comment ça ANATOLY a republié 😳😳😳😳

2024-03-20 09:16:41

368

moicestraph2 :

les gars y'avait 90kg sur la barre hein

2024-03-19 11:23:06

84

MOMO :

16 ans mais c’est dinguerie

2024-03-19 11:32:24

38

XVIII :

vous savez comment on appelle ce genre de barrière de chantier qu'il utilise et où on peut en acheter ? J'ai envie de me faire un mini homegym

2024-03-18 20:05:08

21

Antoine Brossard :

La chaise elle tremble pas en plus ça va 😂

2024-03-19 22:20:16

5

Thib🇨🇵 :

mec jcrois je t'ai vu a Lyon dans le métro tu t'es arrêter a Charpennes mdr

2024-03-19 13:05:52

1

cryxeen__ :

les gars anatoly à republie🤣🤣

2024-03-20 03:55:29

5

mytlosa :

On peut pas dire qu’il s’est pas donné les moyens

2024-03-20 00:52:33

3

daylight20233 :

la chaise en pls😂

2024-03-19 20:26:55

3

SplatooooN :

La génétique de fou furieux respect 😹😹

2024-04-30 14:49:37

1

𝐑𝐞́𝐦𝐲🇫🇷 :

Ta pas peur avec la chaise en bois 😂

2024-03-21 12:16:33

1

Easymoneysniper :

« Je peu pas j’ai pas de matos à la maison »

2024-03-19 23:20:03

1

ricardo.alves🇵🇹 :

Une installation plus que miteuse la 😅😂

2024-03-18 23:29:35

1

Max :

J’étais déjà là 👍

2024-04-30 01:14:00

0

Jacob :

Po pire le setup 🙌

2024-04-21 21:20:41

0

Terai :

Moi j’aurais juste pas confiance en la chaise

2024-04-16 00:36:30

0

Blondin :

Le set up on a tous connu ça… mais la chaise… comment lui faire confiance mdrr

2024-04-09 19:55:47

0

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Carrot cake cupcakes 🧁🥕✨ what’s spring without some variation of carrot cake? Full recipe below! Ingredients - 1 3/4 cups cake flour (210g) - 1/2 cup granulated sugar (105g) - 1/2 cup light brown sugar, packed (110g) - 2 large eggs, room temperature - 1 1/2 cups carrot, freshly grated (3 large carrots) - 1/4 cup butter milk (60ml) - 1/4 cup crushed pineapple (55g) - 1/2 cup vegetable oil (125ml) - 2 tsp vanilla extract - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/4 tsp ground ginger - 1/4 tsp all spice Cream cheese icing - 8 oz cream cheese, softened (226g) - 1/2 cup unsalted butter, softened (113g) - 2 1/2 cups powdered sugar (300g) - 1 tsp vanilla extract - 1/8 tsp salt Pecan crumble - 1/2 cup finely chopped pecans (52g) - 1/2 cup all-purpose flour (66g) - 4 tbsp brown sugar (60g) - 4 tbsp cold butter (56g) Instructions Carrot Cake Cupcakes: - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. - In a medium bowl, whisk together the flour, baking powder, baking soda, allspice, ginger, cinnamon, and salt. Set aside. - In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and brown sugar mix until well combined. - Add crushed pineapple, buttermilk, and vanilla extract. Mix together until combined. - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Stir in the grated carrots. Mix until everything is evenly distributed. - Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 of the way full. - Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few crumbs. - Reduce oven to 320F (160C) - Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Pecan Crumble - In a food processor pulse the pecans with the flour, brown sugar, and salt until finely chopped and combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. - Spread the crumble mixture onto a parchment-lined baking sheet. Bake at 320°F (160°C) for 20-22 minutes, stirring halfway through, until the crumble is golden brown and fragrant. Remove from the oven and let it cool. Cream Cheese Frosting: - In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. - Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add vanilla extract and a pinch of salt, and continue beating until smooth and fluffy. • • • #baking #springbakes #easterrecipes #carrotcake #bakingrecipe #cupcakes #recipes #baketok

Carrot cake cupcakes 🧁🥕✨ what’s spring without some variation of carrot cake? Full recipe below! Ingredients - 1 3/4 cups cake flour (210g) - 1/2 cup granulated sugar (105g) - 1/2 cup light brown sugar, packed (110g) - 2 large eggs, room temperature - 1 1/2 cups carrot, freshly grated (3 large carrots) - 1/4 cup butter milk (60ml) - 1/4 cup crushed pineapple (55g) - 1/2 cup vegetable oil (125ml) - 2 tsp vanilla extract - 1 tsp baking powder - 1/2 tsp baking soda - 1 tsp ground cinnamon - 1/4 tsp ground ginger - 1/4 tsp all spice Cream cheese icing - 8 oz cream cheese, softened (226g) - 1/2 cup unsalted butter, softened (113g) - 2 1/2 cups powdered sugar (300g) - 1 tsp vanilla extract - 1/8 tsp salt Pecan crumble - 1/2 cup finely chopped pecans (52g) - 1/2 cup all-purpose flour (66g) - 4 tbsp brown sugar (60g) - 4 tbsp cold butter (56g) Instructions Carrot Cake Cupcakes: - Preheat your oven to 350°F (175°C). Line a 12-cup muffin tin with paper cupcake liners. - In a medium bowl, whisk together the flour, baking powder, baking soda, allspice, ginger, cinnamon, and salt. Set aside. - In a large bowl, whisk together the eggs, vegetable oil, granulated sugar, and brown sugar mix until well combined. - Add crushed pineapple, buttermilk, and vanilla extract. Mix together until combined. - Gradually add the dry ingredients to the wet ingredients, mixing until just combined. - Stir in the grated carrots. Mix until everything is evenly distributed. - Divide the batter evenly between the 12 cupcake liners, filling each about 2/3 of the way full. - Bake for 18-22 minutes, or until a toothpick inserted into the center of a cupcake comes out with a few crumbs. - Reduce oven to 320F (160C) - Let the cupcakes cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely. Pecan Crumble - In a food processor pulse the pecans with the flour, brown sugar, and salt until finely chopped and combined. Add the cold, cubed butter and pulse until the mixture resembles coarse crumbs. - Spread the crumble mixture onto a parchment-lined baking sheet. Bake at 320°F (160°C) for 20-22 minutes, stirring halfway through, until the crumble is golden brown and fragrant. Remove from the oven and let it cool. Cream Cheese Frosting: - In a large bowl, beat the softened cream cheese and butter together until smooth and creamy. - Gradually add the powdered sugar, about 1 cup at a time, beating well after each addition. Add vanilla extract and a pinch of salt, and continue beating until smooth and fluffy. • • • #baking #springbakes #easterrecipes #carrotcake #bakingrecipe #cupcakes #recipes #baketok

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