Place the paper baking cups in the recesses of a muffin tray (12 recesses) and preheat the oven (electric oven: 175 °C/circulating air: 150 °C/gas: see manufacturer). Drain the cherries well in a sieve.
Mix 230 g flour, grated coconut and baking powder. Whisk the eggs in a mixing bowl. Add sugar, 1 pinch of salt, oil and yoghurt and mix. Stir in the flour mixture briefly.
Mix cherries and 1 tbsp. flour and fold into the dough. Spread the dough into the moulds. Bake in a hot oven for 20-25 minutes. Let the muffins cool down.
For the Frosting, whisk butter and icing sugar with the whisk of the mixer for 15-20 minutes until thick and creamy white. Finally stir in the vanilla extract. Put Frosting in a piping bag and squirt a rose blossom on each muffin.
Chill the muffins for about 30 minutes.