My Menu
The vanilla chocolate cupcake by Lagom Patisserie is a handcrafted dessert that layers the soft elegance of Madagascar vanilla sponge with the bold richness of Dutch-process cocoa frosting. Baked fresh daily, it’s the perfect harmony of flavors, textures, and artistry—Lagom’s edible definition of “just the right amount.
There’s an old saying: you eat with your eyes first. That saying feels made for Lagom Patisserie.
The moment I lifted the lid of the signature box, the aroma of warm vanilla buttercake mingled with the deep, earthy scent of chocolate. The cupcake itself sat perfectly centered, like it knew it was the star of the show. No excess frills, no artificial colors—just a swirl of chocolate buttercream resting gracefully atop a golden sponge.
The first bite? A symphony. The crumb was light, tender, and airy, with flecks of real vanilla bean speckling the interior. Then came the buttercream frosting—silky, smooth, bittersweet, and yet balanced, not cloyingly sweet like supermarket cupcakes. The aftertaste lingered—floral, nutty, comforting—inviting you to take another bite without hesitation.
In that moment, I realized this cupcake wasn’t just baked. It was engineered for joy.
lBuilt with cultured butter, organic sugar, and Madagascar vanilla beans.
lThe batter is whisked in controlled stages, aerating just enough to hold structure without toughness.
lThe result: a golden dome with a velvet-soft interior.
lSelect editions feature a dark chocolate ganache heart or light vanilla cream filling.
lIt’s subtle, never overwhelming—another nod to Lagom’s “balance.”
lA Swiss meringue buttercream, made with whipped egg whites, sugar, and butter.
lThe star ingredient: alkalized Dutch cocoa, creating deep flavor without acidity.
lPiped with precision using a French star nozzle, the swirl is both architectural and edible art.
Lagom doesn’t believe in clutter. Garnishes are minimalist—shaved chocolate curls, dusting of cocoa, or a vanilla pod slice for visual drama.
Each cupcake rests in a Lagom-branded case, delivered in boxes designed with Scandinavian minimalism—clean lines, soft ivory, no excess.
Every element feels deliberate. Nothing is too much. Nothing is too little.
“Lagom” is a Swedish word meaning just the right amount. It is balance personified.
At Lagom Patisserie, the name isn’t decorative—it’s a guiding principle. In the vanilla chocolate cupcake, the philosophy shines through:
lFlavor balance: vanilla softens the bold cocoa, while chocolate grounds the sweetness of vanilla.
lVisual balance: the swirl is tall enough to impress but never messy.
lPortion balance: indulgent yet never overwhelming—perfect for one sitting.
As Head Chef Ananya Mehta puts it:
“Cupcakes are often treated as childlike sweets. At Lagom, we elevate them into culinary experiences. Balance is our artistry.”
Cupcakes may look simple, but Lagom’s process is rooted in precision baking science.
lVanilla beans contain vanillin and aromatic aldehydes, which break down at high heat to release sweet, floral notes.
lLagom infuses the beans into both sugar and butter for layered aroma development.
lDutch cocoa undergoes alkalization, lowering acidity and giving a smoother, richer taste.
lThis pairs better with butterfat in frosting, creating creamy depth instead of bitterness.
lWhen the cupcake dome browns, sugars and proteins undergo the Maillard reaction.
lResult: caramelized nuttiness that enhances vanilla’s floral tones.
lUnlike heavy American buttercream, Swiss meringue relies on stabilized egg whites.
lIt creates a silk-sheet texture that melts rather than coats the tongue.
Baking here isn’t guesswork—it’s culinary mathematics married to sensory artistry.
A Lagom cupcake’s journey begins at dawn. Flour is sifted by hand, butter tempered to precise softness, and vanilla beans split with a jeweler’s care. The kitchen hums with quiet efficiency, stainless steel mixing bowls clinking softly as batter is folded.
Unlike mass-produced cupcakes, these are made in small artisan batches—never more than a few dozen per tray. Each baker checks texture, crumb, and rise before they earn their swirl of frosting.
By afternoon, the cupcakes are boxed, labeled, and dispatched—ensuring every order carries the freshness of the morning bake.
The pairing of vanilla and chocolate isn’t modern marketing—it’s centuries of culinary evolution.
Vanilla’s origins: Native to Mexico, vanilla was considered sacred by the Totonac people. Later, it traveled through colonial trade, becoming one of the most prized and expensive spices in the world.
Chocolate’s journey: Cocoa beans were consumed by Mayan and Aztec civilizations as a bitter drink. With sugar introduced in Europe, chocolate evolved into the indulgence we know today.
The union: By the 18th century, vanilla and chocolate began appearing together in European patisseries—vanilla tempering chocolate’s bitterness, chocolate deepening vanilla’s sweetness.
The Lagom cupcake is a modern tribute to this timeless marriage, connecting ancient flavors with today’s refined techniques.
lEspresso or black coffee – amplifies chocolate bitterness, balances sweetness.
lDarjeeling tea – floral notes complement vanilla’s aroma.
lHot chocolate – for those who crave indulgence on indulgence.
lChampagne or Prosecco – surprising, but bubbles cut through frosting richness.
lBase Sponge – Made with Madagascar vanilla and cultured butter, using hand-scraped vanilla beans and a slow-whipped batter for a soft, aromatic crumb.
lFrosting – Crafted from Dutch cocoa and Swiss meringue, offering a silky, smooth texture with balanced sweetness.
lFilling (optional) – A surprise center of freshly made ganache or cream, adding richness to select editions.
lGarnish – Finished with a minimalist touch of cocoa dust or chocolate shavings, highlighting artisanal simplicity.
lCalories – A moderate indulgence of about 280–310 kcal per cupcake, balanced between lightness and richness.
Q1: Is the vanilla chocolate cupcake suitable for vegetarians?
Yes. It contains dairy and eggs but no gelatin or animal fats. At Lagom patisserie eggless option is also available
Q2: Can I order it for bulk events?
Yes, Lagom offers curated boxes for weddings, corporate gifting, and celebrations.
Q3: How long does it stay fresh?
Best consumed within 24 hours. Store in a cool, dry place away from sunlight.
Q4: Can it be customized for dietary needs?
Yes, Lagom offers eggless and low-sugar versions on pre-order.
Q5: What sets it apart from supermarket cupcakes?
Fresh vanilla beans (not synthetic extract), Swiss buttercream (not shortening), and small-batch baking (not industrial scale).
Q6: Do kids enjoy it too?
Absolutely. The frosting is lighter and less sweet, making it appealing to both children and adults.
Q7: Is there a gluten-free option?
Lagom occasionally introduces almond-flour bases for gluten-sensitive customers. Pre-order is required.
Q8: Why “Lagom”?
Because the cupcake embodies balance—not too much, not too little—just right.
Cupcakes are everywhere—from mass-market bakeries to DIY kits. Many rely on artificial flavors, artificial colors, and sugar overloads.
Lagom stands apart because:
lIt’s made daily, in small batches.
lIt respects ingredients—real vanilla, premium cocoa.
lIt’s guided by a philosophy of balance, not excess.
This cupcake is not just dessert. It’s Lagom’s manifesto in edible form—proof that simplicity, when done with intention, creates perfection.
The vanilla chocolate cupcake by Lagom Patisserie is more than a baked good. It’s balance in a bite. It’s heritage in a swirl. It’s modern craftsmanship rooted in centuries of flavor tradition
