Gluten Free Strawberry Cupcakes

The recipe below is a delicious alternative for a strawberry cake in case you are or know someone that is gluten intolerant.  It tastes so good, kind of reminds me of the taste of Kellogg's Strawberry Cereal.  The cake is moist and has a little of a grainy texture to it (almond meal texture).  As Andrew Zimmerman would say, "It's a texture thing."  Hope you'll enjoy!

Gluten-Free Strawberry Cupcakes
Yield:  1 Dozen Large Cupcakes, 2 Dozen Regular Cupcakes

Ingredients:
8 oz. - Unsalted Butter, softened
1 1/4 Cup - Sugar
2 3/4 Cup - Rice Flour
1/2 Cup - Oat Flour
1 Tbsp - Baking Powder
3 Eggs + 1 Egg White, at room temperature
1 1/2 tsp - Vanilla Extract
1 Cup - Low Fat Milk
1 1/2 Cup - Strawberries, diced (reserve 1/4 cup to top off the cupcake before baking)

Procedure:
1.  Cream butter and sugar for 5 minutes until fluffy and pale yellow.
2.  Slowly add eggs in three parts, mix until combined.  Do not overmix.
3.  Sift dry altogether, set aside. Combine vanilla extract and milk altogether, set aside.
4.  Add dry ingredients and milk mixture alternately, ending with the dry ingredients.  Mix until combined.
5.  Fold in 1 1/4 cup of strawberries.
6.  Put into cupcake mold, top off the remaining diced strawberries and bake at 350F for 25-30 minutes.