Preheat oven to 175C.
In a large bowl, combine chia seeds and warm water and allow to stand until seeds become thick.
Mix in vanilla extract, oil and agave nectar until well combined.
Stir in flour, salt and cinnamon until a smooth batter forms.
Dollop batter into patty pans and top with strawberries (skin side up). Mum also popped a few more strawberries on top of each cupcake about halfway through baking - optional.
Bake for about 30 minutes.
Allow cupcakes to cool completely before dusting with icing sugar.