When I bake, there are three requirements...it has to be eggless, quick, and delicious. Here is one of my favorite combinations that I have used in both cake and cupcake form.
The cake is easy...I use Duncan Hines devil's food chocolate cake mix. Instead of egg, oil, and water, I add milk (to replace the quantity of water on the box). The cake rises very well even without the egg. You can make a sheet cake or cupcakes.
Filling: Fresh strawberries and sugar at a ratio of two-three table spoons of sugar per small basket of strawberries depending on sweetness of berries. Chop the strawberries up into very small pieces, and heat berries and sugar on the stove top at a high setting. Let the mixture boil, and the moisture evaporate, and stir often. Eventually, the mixture will start to resemble a jelly. You want to wait until this stage, as too much moisture in the filling with make your cake soggy.
For a cake, spread the filling between layers. If you will be storing the cake before consuming, a thin layer of frosting between each layer of cake and the filling will help keep the moisture in the filling out of the cake.
For cupcakes, use a deep bottle cap (one from a screwtop bottle of wine works well) to drill/scoop out a hole in each cupcake. Fill this hole with the filling, and then frost.
Frosting: I have used both cream cheese and chocolate frosting with this combo, and both taste great!
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