Preheat your oven to 350°F (175°C) and line a muffin tin with cupcake liners.

In a mixing bowl, combine egg whites, vegetable oil, and grape soda. Blend well.

Reduce mixer speed to low and add the white cake mix and grape drink mix until uniform.

Fill each cupcake liner about ⅔ full with batter. Bake for 15 minutes or until a toothpick comes out clean.

While the cupcakes cool, beat salted butter, vanilla extract, and almond extract until light and fluffy.

Gradually add powdered sugar and heavy cream, alternating and mixing until smooth.

Incorporate gel food coloring until you achieve a uniform shade.

Frost the cooled cupcakes using a piping bag or ziplock bag with a snipped corner.

If desired, sprinkle with purple sparkling sugar for a festive touch.