Unusual but beautifully paired, these orange and pistachio cupcakes are a real treat.
Preheat oven to 170C/350F/Gas 4.
Add all dry ingredients into a food processor and blend until pistachios blended in.
Cream together sugar and margerine.
Add the rest of the wet ingredients and mix well.
Add the dry ingredients to the wet ingredients and mix until just combined.
Spoon evenly into greased/lined muffin tray.
Bake 25-30 minutes.
Mix together icing ingredients, except pistachios, and ice cooled cupcakes.
Sprinkle on chopped pistachios.