Preheat the oven to 350*F. Line a regular sized muffin tin with cupcake liners.

Add the egg whites, vegetable oil and grape soda to a medium size (2-3 quarts) mixing bowl. Use a handheld mixer on medium low speed to mix until well combined.

Lower the mixer speed to low. Add in the cake mix and grape drink mix. Mix just until incorporated and the cake batter is a uniform color. If you are wanting a darker/deeper purple color, you can add 2-3 drops of the purple gel food coloring. Continue mixing until the cake batter is a uniform color and no purple streaks remain.

Fill the cupcake liners ⅔ full. Bake for 15 minutes, or until a toothpick comes away with only a few crumbs. (Remember all ovens bake differently, so begin checking the cupcakes around the 12 minute mark) Carefully remove the cupcakes from the muffin tin and transfer to a wire cooling rack to cool completely.

Next, using either a stand mixer, or a large size (4-5 quarts) mixing bowl and a handheld mixer on medium high speed, beat together the softened butter, vanilla and almond extract for 1 - 1 ½ minutes until light and fluffy.

Lower the mixer speed to low, and add the sifted powdered sugar, 1 cup at a time, alternating with the heavy cream until all the powdered sugar has been added.

Increase the mixer speed to medium high, and continue mixing until the frosting is well combined and smooth.

Lower the mixer speed to medium, and add the drops of gel food coloring, mixing just until the color is uniform and no visible purple streaks.

Fill a disposable piping bag fitted with a shaped tip, or a gallon size ziplock bag with a corner snipped off, with the frosting.

Hold the tip of the bag about ½ inch above the surface of the cooled cupcakes. Use steady even pressure to gently squeeze the frosting in a spiral pattern over the surface of the cupcake.

Sprinkle the frosting with the purple sparkling sugar and serve.