Preheat the oven to 170°C / 340°F on fan bake. Grease or place muffin papers in 10 holes of a large cupcake or muffin tray.
In the bowl of an electric stand mixer, combine the flour, sugar, ground almonds, baking powder, cinnamon and salt.
Gradually add the milk, vanilla extract and oil.
Evenly divide the batter between the 10 holes. Dot a few strawberry quarters into each one and press down.
Bake for approximately 30 minutes or until golden in color, springy to the touch and a skewer inserted in the center comes out clean.
Allow the cakes to cool for 10 minutes before turning out onto a cooling rack.
To make the glaze, in a small bowl combine the icing sugar, cinnamon and milk and mix together until smooth
Once the cakes are completely cool, drizzle over the cinnamon glaze and decorate with strawberry slices and rice puffs.