New Product Alert: Candy Cane Kisses with a DIY Holiday Recipe

December 9, 2015


Sweet, hard candy with refreshing notes of peppermint twisted into a hook; I can only be talking about one candy and that is the candy cane. Not only are candy canes a favourite of Santa’s (why else would his elves be handing them out when it’s your turn to sit on Santa’s lap?!) but their  hook shape make this sweet treat ideal to place on Christmas trees as decoration for the holidays; making them as functional as they are delicious. The only caveat with candy canes is that when you get to the end, it’s a battle between you and the sticky plastic; and the sticky plastic nearly always wins. 


The classic candy cane is what inspired Kerr’s latest holiday treat its, Candy Cane Kisses; all the nostalgic tastes of the holidays without that sticky mess.


These Kisses are a soft and chewy treat perfect for anyone and everyone.  Each kiss is infused with natural peppermint oil, hand painted red and white, and come in a seasonally striped wrapper that is sure to spice up any candy dish.



Because the holiday season is a perfect time for sharing with loved ones, I have included a fun DIY recipe that uses Kerr’s Candy Cane Kiss wrappers– just in case you run out of the actual Candy Cane Kisses to share!


Stay Sweet, 













Ingredients and Materials




Chocolate Cupcake:


1/2 cup butter, room temp
1 cup sugar
2 large eggs, room temp
3/4 cup flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 cup unsweetened cocoa powder
1/2 cup milk
1 teaspoon vanilla


Peppermint Buttercream Icing:


1 cup butter (room temperature)

4 cups icing sugar

¼ cup heavy cream (as needed)

1 tsp vanilla

High quality Peppermint extract or oil (to taste)

Red food colouring (as needed)


Kerr’s Candy Cane Kiss Cupcake Topper:


Wrappers from Kerr’s Candy Cane Kisses, flattened







  1. In a large bowl, beat butter until softened.

  2. Add sugar and beat until light and fluffy, about 2 minutes.

  3.  Add eggs, one at a time, and vanilla to the butter/sugar mixture and beat until well combined.

  4. In a separate bowl add the flour, baking powder, baking soda, salt, and cocoa powder. Whisk to combine.

  5. Add about a third of the dry ingredients to the butter/sugar and beat to combine. Add about a half of the milk and beat to combine. Continue adding, alternating between dry and wet and finishing with the dry.

  6.  Pour the batter into lined cupcake tins until they are about ¾ full.

  7.  Bake for about 18-20 minutes or until a cake tester comes out clean.




  1. In a large bowl cream the butter until it is soft and lump free.

  2. Slowly sift the icing sugar into the butter, blending with the butter as you sift.

  3. Add the heavy cream to loosen the icing – only use as much as is needed to make the buttercream soft and smooth.

  4. Add vanilla and blend.

  5. Add peppermint oil or extract to taste.

  6. Separate approximately 1/3 of the buttercream icing into a small bowl.

  7. Using  red food colouring, colour the 1/3 portion of icing as desired.


Kerr’s Candy Cane Kiss Cupcake Topper:


  1. Using a wrap from a Kerr’s Candy Cane Kiss, follow the cutting template here.

  2. Glue piece A1 and A2 together, and glue piece B1 and B2 together.

  3. Once dry, glue the flag to the toothpick along the straight edge.

  4. Let everything dry.




  1. Using a piping bag fitted with a star tip, fill one side of the piping bag with the red icing. Then fill the opposite side of the piping bag with the natural coloured icing.

  2. Pipe the icing onto the cupcake.

  3. Top the cupcakes with a homemade Kerr’s Candy Cane Kiss cupcake topper, and decorate with sprinkles as desired.