Maple-Lemon-Cupcake

For 6 as I think very delicious cupcakes:

5 oz. spelt flour (140g)
2 oz. raw cane sugar (50g)
1 tbsp. corn starch
1 tsp. natron/baking soda
Juice and zest of a lemon
Pulp of half a vanilla pod or 1 pinch of powdered vailla.
1 tbsp. maple syrup
1 tbsp. apple vinegar
1 fl. oz. sunflower oil (30g)
4 fl. oz. carbonated mineral water (120ml)

3 tbsp. maple syrup
Zest of a lemon

Mix flour, sugar, starch and natron. Add lemon juice, zeste, vanilla pod, maple syrup, apple vinegar, oil and water and work everything to a smooth dough. Divide onto 6 cupcake forms and bake at 340°F (170°C) convection heat for about 25 minutes.
Arrange the cupcakes on a cake rack and make some holes with a toothpick, then pour the maple syrup over them.
Decorate with lemon zest before serving. Yam!