@cmoipriilick: Je cours après mes rêves mais c’est quand que je les attrape ? 🏃‍♂️💭 Visu : @Knopes 🎹 : @mbonthetrack #bouyon #rock #undergroundmusic #lowpoly

cmoipriilick
cmoipriilick
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Region: FR
Friday 17 April 2026 18:00:50 GMT
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2022
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muhamed.ahmed143
Mohi :
the original song unhappy by S0rrow is better
2026-04-18 12:44:40
1100
06k018
⏳ꨄ𝓗𝓲𝓫𝓪_🥥 :
Y’a sur Spotify!?
2026-04-17 18:03:58
12437
pitko2freaky
pitko2freaky :
I would learn French just to listen to this ❤️‍🩹🥹
2026-04-18 08:57:32
2978
raiikoo3
R_hchem🇩🇿🇵🇸🇫🇷 :
Les droits d'auteurs si il poste le son sur spotify :
2026-04-17 19:29:25
4351
sniper_thomas03
✨️🇨🇴Its_just_thom🏸🎮 :
understand 0% vibe 100%
2026-04-18 10:44:38
94
k2nny0
k2nny0 :
On l’attend sur spotify
2026-04-17 19:03:43
517
ich_bin_odin
Od1n ⛟ :
IS THAT FRENCH?!
2026-04-19 09:00:27
691
leo.o224
leo.o224 :
Qui a un jeux avec c’est graphismes ?
2026-04-18 00:03:46
748
b.lanoe1529
b.lanoe1529 :
3 vision différente
2026-04-18 00:37:51
921
jaytheatheist
￴￴￴ ᴊᴀʏ📌 :
2% understanding 98% vibing
2026-04-18 10:00:52
90
shaz_editt
𝔖𝔥𝔞𝔷 :
L'ancienne prod étais mieux
2026-05-14 18:09:45
10
shayouuuuuu
Hsh Hlm :
mais c eteint
2026-04-21 06:06:18
5
ledixx17
ledixx17 :
If this song was on the Stalker 2 radio <<<
2026-04-19 20:40:11
5
jesuispaskenzo
𝑲𝒖𝒓𝒐 :
genre ça la ca perce moins que srt full nwar
2026-04-17 18:03:58
557
im_narcos
narcos ☭ :
s0rrow in the backgroud
2026-04-18 07:52:30
112
3zxv42
3zxv. :
holy benger (i don't understand a single word)
2026-04-19 14:03:24
109
blackest1ne
M🎸 :
S'il te plaît, mets ça sur Spotify, j'en ai besoin mec
2026-04-17 22:17:10
172
silver11347
Natsuki :
IL NOUS LE FAUT SUR SPOTIFY ON CONTE SUR TOI POUR NÉGOCIER ET METTRE DESSUS!
2026-04-17 18:18:29
100
b1g_tch95
BIG_TCHE_95🐺🏴‍☠️ :
Le son
2026-04-18 10:45:07
78
To see more videos from user @cmoipriilick, please go to the Tikwm homepage.

Other Videos

Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g)
1 tsp baking powder
1 tsp baking soda 3/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup avocado oil (80 ml)
1/2 cup cane sugar(100g)
1/3 cup packed light brown sugar (67g)
2 flax eggs
1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting
8 oz cream cheese, room temp (226g)
1/2 cup salted butter, softened (113g)
1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined.  Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining.  Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting  In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade
Carrot Cake Cupcakes with Cream Cheese Frosting🥕 For the cupcakes 1 1/4 cups all-purpose flour(150g)
1 tsp baking powder
1 tsp baking soda 3/4 tsp salt
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1/4 tsp ground nutmeg
3/4 cup avocado oil (80 ml)
1/2 cup cane sugar(100g)
1/3 cup packed light brown sugar (67g)
2 flax eggs
1 tsp vanilla extract 2 cups grated carrots (about 1/2 pound of carrots/ 225g) For the frosting
8 oz cream cheese, room temp (226g)
1/2 cup salted butter, softened (113g)
1 tsp vanilla extract 6 cups powdered sugar(720g) Pinch of salt Preheat the oven to 350F. Line a 12-cup muffin pan with paper cupcake liners. In a large mixing bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, ginger, and nutmeg. In a medium bowl, whisk together the oil, both sugars, eggs, and vanilla until well combined. Pour the wet mixture into the dry mixture and stir together with a spatula until almost combined. Add the carrots and stir until well distributed and there aren’t any flour streaks remaining. Divide the batter among the cupcake liners. (They should be about 3/4 full.) Bake for 17 to 20 minutes, until the centers feel springy to the touch or a toothpick comes out clean. Cool for a few minutes in the pan, then remove and finish cooling on a wire rack. For the frosting In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat the cream cheese and the butter together on medium speed until smooth, about 1 minute. With the mixer on low speed, gradually add in the powdered sugar. Once combined, scrape down the bowl, add the vanilla, and beat on medium speed until light and fluffy. Top the cupcakes with the frosting by spreading it on with a spatula, or transferring it to a piping bag with a decorative tip and piping over the top. Store the cupcakes covered in the refrigerator for up to 5 days. Enjoy! Recipe slightly adapted from Preppy Kitchen #baking #carrotcake #cupcakes #EasyRecipe #homemade

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