These are a fairly easy gluten-free cupcake/cake. Your honey will be a dominant flavor, so think about whether you want a light flavor (clover?) or something with a bit more bite (buckwheat?). Blanched almonds will yield a lighter color, but whole almonds work quite well. Recipe courtesy of Eating Well, with minor adaptations.
Almond Honey Cupcakes with Lavender
1 1/2 c almonds
1 t lavender flowers
1/2 c honey
1/2 t baking soda
Preheat the oven to 350 F. Line a cupcake tin (yield: about 12 cupcakes) with cupcake papers. Place the almonds on a baking sheet and toast for about 10 minutes, stirring once. Remove from the oven to cool slightly. When cool, grind finely in a food processor with the lavender. If you grind then while still warm, vent the steam in the food processor by removing the small piece in the chute. Otherwise, your almond meal will be damp from it.
Mix the honey, egg yolks (reserve the egg whites in a very clean bowl), ground almonds, and baking soda until well blended. Beat the egg whites with a whisk or mixer until very foamy, but stop well before they form weak peaks. If you overbeat them, the cupcakes will be a bit flat on top (like mine). Fold the egg whites into the almond mixture and spoon into cupcake tins. Bake for 20 minutes, or until lightly brown and a toothpick inserted into the middle of a cupcake is clean when you remove it.