1. Prepare the Cupcakes:

• Preheat the oven to 350°F (175°C). Line a muffin tin with cupcake liners.
• In a medium bowl, combine egg whites, vegetable oil, and grape soda. Mix on medium-low speed until well combined.
• Add the white cake mix and grape drink mix to the wet ingredients. Mix on low speed until smooth. If a deeper purple hue is desired, add purple gel food coloring and mix until evenly incorporated.
• Fill each cupcake liner approximately 2/3 full with batter.
• Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.
• Allow the cupcakes to cool in the pan for a few minutes before transferring them to a wire rack to cool completely.

2. Prepare the Frosting:

• In a large bowl, beat the softened butter on medium-high speed until light and fluffy, about 1-2 minutes.
• Add the vanilla and almond extracts, mixing until well combined.
• Gradually add the sifted powdered sugar, one cup at a time, alternating with one tablespoon of heavy cream. Beat on low speed after each addition.
• Once all the powdered sugar and cream have been added, increase the mixer speed to medium-high and beat until smooth and creamy.
• Add purple gel food coloring and mix until the frosting reaches the desired shade.

3. Assemble the Cupcakes:

• Once the cupcakes have cooled completely, use a piping bag with your preferred tip to frost each cupcake.
• Sprinkle the tops with purple sparkling sugar for an extra touch.
• Serve immediately or store in an airtight container until ready to enjoy.