http://www.familycorner.com/family/kids/recipes/easter_cupcakes.shtml

I let my kids make these alot of fun
References :

Cakes:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon fine salt
2 large eggs, room temperature
2/3 cup sugar
3/4 cup unsalted butter, melted
2 teaspoons pure vanilla extract
1/2 cup milk
Icing:
1 1/2 cup confectioners’ sugar
2 to 3 tablespoons Prosecco or Champagne
Sanding sugar or tiny candies, for decorating
Equipment: 2 mini muffin tins, (to make 48 small cupcakes)

Preheat the oven to 350 degrees F. Line the muffin tin with mini cupcake liners.
Whisk the flour, baking powder, and salt together in a medium bowl.

In another medium bowl, beat the eggs and sugar with an electric mixer until light and foamy, about 2 minutes. While beating, gradually pour in the butter and then the vanilla.

While mixing slowly, add half the dry ingredients, then add all the milk, and follow with the rest of the dry ingredients. Take care not to over mix the batter. Divide the batter evenly in the prepared tins (about 2 teaspoon batter per cup cake.)

Bake until a tester inserted in the center of the cakes comes out clean, about 15 minutes. Cool cupcakes on a rack in the tin.

Icing: Whisk together the confectioners’ sugar and Prosecco until smooth and sugar dissolves. (If cupcakes are not cool enough to ice, lay plastic film directly on top of the glaze to prevent it from drying out and set aside at room temperature until ready to use.) Dip the tops of each baby cake in the Prosecco glaze, sprinkle with sugar or top with tiny candies and return to the rack to set, about 25 minutes.

Cooks Note: This is a great way to use up leftover bubbly. This recipe works just as well with flat Prosecco. For a full wine flavor, prick the mini cupcakes with toothpicks when they are cooling; then drizzle with some Prosecco before icing with the glaze.

Cake and Frosting:
1 (18.25-ounce) box classic yellow cake mix
1 1/3 cups water
1/3 cup vegetable oil
3 eggs
2 (16-ounce) containers strawberry frosting
1 (14-ounce) bag sweetened flaked coconut
Decorations:
1/2 cup milk chocolate morsels, melted
2 semisweet chocolate morsels
1 sugar coated gum drop candy
1 red licorice lace, cut into 6 equal pieces
2 miniature marshmallows
1 big chocolate chunk cookie, cut in half
3 large marshmallows

Special Equipment:
1 (6-inch) round metal bowl
1 (8-inch) round metal bowl
Wooden toothpicks

Preheat the oven to 350 degrees F.
Butter and flour the metal bowls. Combine the cake mix, water, oil, and eggs in another clean bowl. Beat for 2 minutes or until well blended. Pour 2 cups of batter into the smaller prepared bowl; pour remaining batter into larger prepared bowl. Bake smaller cake for 40 minutes and larger cake for 45 minutes, or until toothpick inserted into the center of the cake comes out clean. Cool cakes on cooling rack for 30 minutes. Invert cakes onto cooling rack and cool completely.

Cut larger cake in half, forming 2 half-moon pieces. Spread 1/4 cup of frosting over flat top of each piece. Place pieces cut side down on work surface, adhering frosted sides together. Trim 1-inch from 1 end of the cake; discard trimmings. Repeat with the smaller cake. Place larger cake on a serving platter. Spread 2 tablespoons of frosting over trimmed end of smaller cake. Place trimmed end of smaller cake against trimmed end of larger cake. Spread remaining frosting over cakes to cover completely. Sprinkle with all but 1/2 cup of the coconut, pressing to adhere.

Brush melted milk chocolate over both sides of the cookie halves to coat completely. Sprinkle with reserved 1/2 cup coconut; set aside to dry. Press 2 semisweet chocolate morsels onto bunny face for eyes. Using toothpicks, secure jellied candy onto bunny face for nose. Using toothpicks, secure licorice pieces onto face for whiskers. Using toothpicks, secure miniature marshmallows onto bunny face for teeth. Make 2-inch deep cuts atop bunny head; insert chocolate cookie halves for ears. Roll large marshmallows together; using toothpick, secure onto bunny for tail.

Cookies:
2 (18-ounce) store-bought sugar cookie dough rolls
1/2 teaspoon bubblegum extract
1 1/2 cups all-purpose flour, plus more for dusting
Wooden cookie sticks
Decoration:
1 1/2 pounds confectioners’ sugar
Food coloring, various colors
Water
Star-shaped dragees
Chocolate candy sprinkles
Sanding sugar

Special equipment: 5-inch bunny-shaped cookie cutter

To make the cookies: In a large mixing bowl, combine the sugar cookie dough, bubblegum extract, and 1 1/2 cups flour. Divide the dough in half, form into balls, and cover with plastic wrap. Refrigerate for 1 hour.
Remove the dough balls from the refrigerator and unwrap. On a lightly floured board, roll the dough out to 1/2-inch thickness. Cut out bunny-shaped cookies with the cookie cutter. Place the cookies on an ungreased cookie sheet. Carefully insert the wooden cookie sticks into the cookies, far enough to hold the cookie, but not so far as it comes out the other end.

Place the cookie sheet in the refrigerator and chill for 1 hour.

Preheat the oven to 375 degrees F.

Bake the chilled cookies for 15 to 18 minutes, or until golden brown. Remove from the oven and cool on the cookie sheet for 5 minutes. Transfer to cooling racks. Allow cookies to cool completely before decorating.

To decorate: Create the border icing by combining 1/2 pound confectioners’ sugar with a drop of food coloring, then gradually adding enough water until the mixture is thick but still squeezable. With a piping bag, create a thin border around the perimeter of each cookie. Create the center icing by combining 1 pound confectioners’ sugar with at least 1/2 cup of water, adding enough to create a thinner consistency. After the border icing has hardened, pipe the center icing onto the middle of the cookie to fill the surface within each cookie. Complete each cookie with a star-shaped dragee for the "eye" and 4 chocolate sprinkles for the "whiskers." Sprinkle generously with sanding sugar.

Hope I helped sweetie!
References :

Buy some pretzel rods (not the pretzel sticks…the bigger ones) and dip them halfway into melted chocolate. Then sprinkle some Eastery cookie sprinkles on them.
References :

Why not make your favorite sugar cut-out cookies but use cutters that look like Easter items like a bunny or just an egg and then decorate them? I can remember I have a bunny cutter and a daisy/flower and a clover/shamrock as well as an eliptical shape that works as an egg.
References :

This cake is not really easter-specific, but kids LOVE it!!!

~Kitty Litter Cake~
1 spice or German chocolate cake mix
1 white cake mix
2 large pkg vanilla instant pudding mix, prepared (I like Bird’s® dessert mix)
1 large pkg vanilla sandwich cookies
green food coloring
12 small Tootsie Rolls®

1 new kitty litter pan
1 new plastic kitty litter pan liner
1 new pooper scooper
(By "new" I mean NEVER used!!)

Prepare cake mixes and bake according to directions (any size pans).

Prepare pudding mix and chill until ready to assemble.

Crumble white sandwich cookies in small batches in food processor, scraping often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix until completely colored.

When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining white cookie crumbs and the chilled pudding. Important: mix in just enough of the pudding to moisten it. You don’t want it too soggy. Combine gently.

Line a new, clean kitty litter box. Put the cake/pudding/cookie mixture into the litter box.

Put three unwrapped Tootsie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. (They should look like kitty-turds) Repeat with 3 more Tootsie rolls bury them in the mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly on top of everything — this is supposed to look like the chlorophyll in kitty litter.

Heat 3 Tootsie Rolls in the microwave until almost melted. Scrape them on top of the cake; sprinkle with cookie crumbs. Spread remaining Tootsie Rolls over the top; take one and heat until pliable, hang it over the side of the kitty litter box, sprinkling it lightly with cookie crumbs. Place the box on a newspaper and sprinkle a few of the cookie crumbs around for a truly disgusting effect!
References :
http://tinyurl.com/2m7bve

Why not try maybe a strawberry freeze oreo, the recipe is very easy and it’s one of the kids all time favorite cookies to eat. I love this recipe and you will put a smile on the kids faces with these.
References :
http://www.associatedcontent.com/article/587795/how_do_you_eat_your_oreo_cookie_try.html?cat=22

Easter Dessert

Instructions:
Cut an angel food cake into 1" pieces. Blend one can condensed milk with 8
oz. soften cream cheese. Put cake pieces in clear bowl and pour this over
it. Then pour over this one 10 oz. box and one 6 oz. box frozen
strawberries, thawed. Put in fridge overnight. Cover with whipped cream
or Cool Whip right before serving
References :