1-Preheat the oven to 350*F: Preheat the oven to 350*F. Line a regular sized muffin tin with cupcake liners.
2-Add the egg whites, vegetable oil and: 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.
3-Lower the mixer speed to low: 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. Add the purple gel food coloring a couple of drops at a time until the batter is the shade you want. Continue mixing until the cake batter is a uniform color and no purple streaks remain.
4-Fill the cupcake liners 2/3 full: Fill the cupcake liners 2/3 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.
5-Next, using either a stand mixer, or: 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 1/2 minutes until light and fluffy.
6-Lower the mixer speed to low, and: 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.
7-Increase the mixer speed to medium high,: Increase the mixer speed to medium high, and continue mixing until the frosting is well combined and smooth.
8-Lower the mixer speed to medium, and: Lower the mixer speed to medium, and add the purple gel food coloring a couple of drops at a time until the frosting is the shade you want, mixing just until the color is uniform and no visible purple streaks.
9-Fill a disposable piping bag fitted with: Fill a disposable piping bag fitted with a shaped tip, or a gallon size ziplock bag with a corner snipped off, with the frosting.
10-Hold the tip of the bag about: Hold the tip of the bag about 1/2 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.
11-Sprinkle the frosting with the purple sparkling: Sprinkle the frosting with the purple sparkling sugar and serve.