Prep: 1. Preheat oven to 350. 2. Line a muffin pan with cupcake liners. 3. Cut apricots in half, remove pits and chop apricots coarsely. 4. Remove tops of strawberries and quarter. 5. Combine with apricots with strawberries in a bowl. Drizzle fruit with honey and let them sit while preparing rest of cake. 6. In a bowl whisk together almond flour, gluten-free all purpose flour and salt. 7. Cream butter and sugar until pale and fluffy, either by hand or with an electric mixer. 8. Whisk eggs until they are beaten together. Slowly pour in eggs and stir together with butter. Be sure to scrape down sides of the bowl occasionally to ensure that everything is well combined. 9. Stir in 1/3 of the almond-flour combination, until well mixed. Repeat this with another 1/3 of dry ingredients, and then again. 10. Dribble in milk until it is fully incorporated. Fold in apricots and strawberries. Make: 1. With an ice cream scoop, scoop cake batter into prepared muffin pan. Smooth top with a rubber spatula. 2. Bake until top is browned and center has a spring to it (you can also put a toothpick in the center to see if it comes out clean), ~30 minutes. 3. Allow cake to cool in pan for 15-20 minutes. Eat when cooled to room temperature.