Carrot cake cupcakes

To make 12 cupcakes
The quantities may seem slightly weird on this one. That's because I cut them in half from a recipe for 24 cakes, which I thought might be too many.

Just under 1 cup of plain flour
1 tsp baking powder
1/2 tsp baking soda
3/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
2 eggs
3/4 cup sugar
1/4 cup dark brown sugar
1/2 tsp vanilla
1/2 cup vegetable oil
1 tbsp orange juice
1 1/2 cups grated carrot
1/4 cup chopped walnuts
1/4 cup chocolate chips

Heat oven to 375 F
Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.
In a separate bowl, beat the egg at medium speed until blended.
Gradually beat in the sugar and brown sugar.
Add vanilla, vegetable oil and orange juice and mix until combined and smooth.
On low speed, mix in one third of the flour mixture. Add in thirds, mixing each time until smooth.
Fold in grated carrot, walnuts and chocolate chips.

Divide between 12 cake cases.
Bake for 18-20 minutes.
Cool on a wire rack, then top with buttercream frosting. (I cheated and bought a tub of Betty Crocker ready made vanilla buttercream frosting. It was very nice.) I also went nuts with decorating them with chocolate curls and sugar stars.