1. Preheat oven to 180degC. Line cupcake pans with paper cups.2. Sift flour, baking powder and salt.3. Beat butter and sugar till light and fluffy.4. Beat in egg, add in yoghurt, zest and juice. Mix in.5. Add flour and pulsed pistachios, beat till smooth.6. Spoon into the cups till ¾ full and bake for 20-25min.7. Make syrup in a saucepan, simmering for 3min.8. Pierce cupcakes with a fork or skewer all over, and spoon over the hot syrup.9. Allow to cool, then spoon on creme fraiche and decorate with pistachios and orange slices/orange candy.10. Store in refrigerator.